Gluten free & vegan carrot cake porridge
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 FREEE Gluten Free Organic Porridge 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 saucepan and stir well.
- Place over a lot 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
This recipe makes enough for two (or one giant bowl!) but can be kept in the fridge for 2-3 days and reheated, if you wanted to make a big batch to save time in the mornings.
Nutrition
Serving: 1bowl | Calories: 279kcal | Carbohydrates: 44.9g | Protein: 6.5g
