Carrot Cake Porridge
I am in a serious comfort food moment right now. Seriously, all I want is creamy oats, bowls of pasta and sweet potato wedges. And thats ok. I am listening to my body, taking rest, practicing yoga, being mindful and working out when I feel like it. No strings attached. And it's serving as a great excuse to experiment with new porridge recipes! This one may sound strange but it really is my new favourite and while I sit here with a hot water bottle and two pairs of socks, writing up this recipe, I'm dreaming of that warm, sweet, comforting breakfast and considering it as a valid lunch option later! I'd love to hear what you think!
Ingredients (serves 2)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon maple syrup
150ml milk pinch of salt
50g raisins 1 teaspoon of coconut sugar
2 tablespoons of coconut yoghurt a handful of walnuts or pecans
Start by soaking the oats in boiling water, in a small pan, pouring the water about 1cm above the oats.
Then peel the carrot and grate both this and the apple separately and leave to one side.
Once the oats have absorbed the water, add the cinnamon, carrot, nutmeg, ginger, salt, maple syrup, raisins, half the apple and the almond milk, then turn on the heat and stir well. Keep the heat low and allow to heat through slowly to keep the texture thick and creamy. Once you get your desired consistency and the carrot pieces have softened, remove from the heat.
Serve in two bowls, topping with coconut sugar, CoYo, the remaining apple and a handful of chopped nuts.