Page title and description
Breakfast
Carrot cake porridge
Enjoy the flavours of carrot cake in a wholesome, warming bowl of porridge. This is a great way to get a portion of veg in at breakfast, and also to use up that leftover rogue carrot in the fridge. It can be enjoyed as overnight oats too – just mix all the ingredients together, leave them to sit in the fridge overnight, and enjoy cold in the morning.
Cook's notes
If you’d prefer to use less milk, replace half with water.
Ingredients
- 100g oats
- 700ml oat milk, we used ReRooted, or milk of choice
- 1 carrot, peeled & grated
- 1 tsp ground cinnamon
- 2 tbsp raisins
- Zest of half a small orange
- ¼ tsp grated nutmeg
- Pinch of salt
- 1 tbsp honey
- 30g walnut halves, chopped, to serve
Method
Prep time:
5 min
PT5M
Cooking time:
5 min
PT5M
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Step 1
Put all ingredients apart from the honey and walnuts in a saucepan. Slowly bring to the boil, stirring regularly, then reduce the heat and cook gently for 5 mins.
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Step 2
Turn off the heat and stir in the honey. Divide into two bowls and finish with the walnuts, or any chopped nuts.