Carrot Cake Porridge Recipe
This carrot cake porridge is gluten free and vegan and can be thrown together in just a few minutes. A perfect warming winter breakfast!
Servings: 2 people
Ingredients
- 80 g gluten free oats
- 400 ml unsweetened almond milk
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 1 carrot (grated)
- 8 pecan halves
Instructions
- Add the oats, grated carrot, cinnamon, maple syrup and almond milk to a small saucepan and stir well.
- Place over a low heat and, stirring occasionally to stop it sticking, heat for 4-5 minutes. The porridge will start to thicken as it heats up.
- Remove from the heat, pour between two bowls and top with the pecan nuts. Serve hot.
Notes
- Storing: This recipe makes enough for two portions (or one giant bowl!) but can be kept in the fridge for up to 3 days and reheated, if you wanted to make a big batch to save time in the mornings.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Carrot Cake Porridge recipe and love it. It really helps support my website! Thank you xx
Nutrition
Serving: 1portion | Calories: 279kcal | Carbohydrates: 44.9g | Protein: 6.5g | Fat: 7.5g
