Porridge tends to be my go-to breakfast during winter. It’s filling and warming but I tend to get bored with my usual flavour (banana or berries, cinnamon and nut butter) so I’ve been testing different flavour combinations and came up with this beauty.
Now you may think carrot in porridge is a bit odd but don’t knock it until you try it. The carrot adds sweetness to the porridge and with the spices it really does taste like carrot cake…and cake for breakfast is totally winning!
For some people having porridge for breakfast leaves them hungry by mid-morning so they may be better having protein with the oats. I always tell clients to listen to their body as everyone is unique what works for one person won’t necessarily work for others.
This porridge can be made the evening before and warmed in the morning, or eaten cold if you prefer.
We have all heard that carrots can help our eyesight and this is due to the carotenoids lycopene and lutein they contain. Also, due to the high fibre content carrots can help regulate the bowel.
-1/2 cup gluten free oats
-1 Tbsp. coconut oil
-3/4 to 1 cup nut milk (I use coconut milk from a carton)
-1 Tbsp. chia seeds
-small handful sultanas
-1 carrot, peeled and grated (reserve 1 Tbsp. of the grated carrot)
-1/4 tsp. ground ginger
-1/2 tsp. ground cinnamon
-2 Tbsp. chopped walnuts
How To Make
Place all ingredients except the walnuts and reserved 1 tablespoon of grated carrot, into a small pan and warm over a medium heat.
If you find the porridge too thick for you, add more milk or water to achieve the consistency you desire.
Once cooked, spoon into a bowl and scatter over the reserved carrot and walnuts.