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 a little extra water and/or almond 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 coconut yoghurt, blueberries and pumpkin seeds).
*If you don’t have any ground flaxseed, you can leave this out or substitute in a teaspoon or two of chia seeds instead.
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