Carrot cake porridge

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396

Serves 4


For the porridge:

160g porridge oats
2 medium carrots, peeled and grated
1 tsp cinnamon
80g raisins
1.1L milk or non-dairy alternative of your choice

 

For topping:

40g toasted walnuts
4 tbsp vanilla yoghurt, non-dairy if preferred

Drizzle of maple syrup
Sprinkle of cinnamon


  1. 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.
  2. Add a little more milk if it’s too thick — porridge thickness is a personal preference.
  3. 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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