An easy, healthy carrot cake porridge with wholegrain rolled oats, grated carrot and delicious spices. This simple oatmeal recipe makes a nutritious and satisfying breakfast that tastes amazing! You can adapt this recipe to be wheat free, nut free, dairy free and plant based as needed.
1smallcarrotgrated (1/2-3/4 cup) - or use half a large carrot
2tspground flaxseed
1/2tspground cinnamon
1/8tspground nutmeg
2tspmaple syrupor another preferred sweetener
1tspvanilla extract
1/2cupsoy milk or other preferred milk - plus some extra if needed while cooking the porridge
1/2cupwater
Protein Options - CHOOSE ONE
1eggwhisked
2tbspprotein powder
Instructions
Grate the carrot and pop in to a small saucepan together with the rolled oats, flaxseed, sweetener and spices. Pour in the almond milk, water and vanilla extract. Stir everything together.
Bring the mixture to a boil then reduce the heat to a low simmer. Cook, stirring occasionally, for 7-10 minutes, or until the porridges reaches your preferred consistency. Add extra milk to thin the porridge out as it's cooking, if needed.
If you'd like to add some additional protein, while the porridge is cooking, simply add in a whisked egg or a few tablespoons of your preferred protein powder. If you're adding the egg, make sure to stir briskly so the egg becomes completely incorporated in to the porridge.
Serve the porridge piping hot with a sprinkle of extra cinnamon and toppings of your choice (pictured is a topping of yoghurt, blueberries, walnuts and pumpkin seeds).
Notes
*If you don’t have any ground flaxseed, you can leave this out or substitute in a teaspoon or two of chia seeds instead.*Nutrition Facts have been calculated for the base recipe without the addition of the egg or protein powder.
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