Carrot cake porridge
Recipe
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Who doesn't love carrot cake? Adding veggies into your breakfast is a great way to help you reach your 5 a day and increases that all important fibre. I love this recipe, it's tasty, warming and packed with nutrients. I love to top mine with pumpkin seeds, chia seeds and berries. This is a nutritious and balanced breakfast rich in beta-carotene, B vitamins, potassium zinc, magnesium, calcium, antioxidants and omega-3.
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Ingredients
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1/2 cup gluten-free rolled oats (45 grams)
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1 medium carrot, grated (1/2-3/4 cup)
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2 tsp ground flaxseed
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1-2 tsp sweetener of your
choice
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1 tsp vanilla extract
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1/2 cup almond milk (or milk of
choice)
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1/2 cup water
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1 egg or 1 scoop of protein
powder
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Top with whatever you fancy, I like adding 1-2 tbsp pumpkin seeds/chia seeds/flax seeds and some berries.
Method
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Place the carrot, oats, and milk in a small pan over medium heat and bring to a boil.
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Reduce to a simmer and stir for 3-4 minutes until liquid is almost absorbed.
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Add egg white or protein powder if using, and whisk quickly until thick and creamy. Add the sweetener, vanilla, cinnamon, and nutmeg.
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Stir until combined and remove from the heat.
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Top with your choice of toppings