Carrot cake porridge recipe

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160g porridge oats

2 medium carrots, peeled and grated

1 tsp cinnamon

80g raisins

1.1L milk, or non-dairy alternative of your choice

40g toasted walnuts

4 tbsp vanilla yoghurt, non-dairy if preferred

drizzle of Maple syrup

Cinnamon, Sprinkle

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

Carrot cake porridge