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For the porridge:
- Combine all of the ingredients for the porridge in a pot and cook over a medium heat for 10-15 minutes until the oats and carrot are fully cooked and the porridge is creamy, stirring often.
- Add a little more milk if it’s too thick — porridge thickness is a personal preference.
- Serve with toasted nuts, vanilla yoghurt, a drizzle of maple syrup and a sprinkle of cinnamon and enjoy dessert for breakfast!
Per serving: 450kcals, 15.2g fat (4.6g saturated), 65.4g carbs (28.8g sugars), 17.5g protein, 6.5g fibre, 0.16g sodium
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