I don’t know why but I wouldn’t eat carrot cake oatmeal in the summer. For me this thick, creamy and filling porridge is very much an autumn dish. If carrot cake porridge doesn’t sound like your cup of tea, please let me try to convince you that this might just become your favourite porridge of the week, even of the month. Yes, it is that good and you don’t need any sugar to make it sweet, because the carrot will do this all for you….just lightly sweet…perfect.
Carrots, the crunchy powerfood, are low in calories, but high in nutrients. Vitamin A, C, beta-carotene, minerals and anti-oxidants are only a few of the nutrients which can be found in these naturally sugary, delicious and crunchy vegetable. This porridge is a firm favourite and if you have time in the morning, simply place all the ingredients in a small baking dish and pop in the oven for 15 mins to create the baked oatmeal carrot cake..ahhh beautiful! Btw. If you are into carrots don’t forget to try my Carrot protein energy balls or Carrot patties. Both yummy!
1/3 cup of gluten- free oats
3/4 cup of shredded carrots
1,5 cups of your favourite milk ( I have used unsweetened almond milk)
1 tsp of cinnamon
1 tsp of vanilla extract
pinch of ginger
handful of raisins
handful of crushed walnuts
Get a pot and put in all the ingredients apart from the crushed walnuts. Cook gently on a low heat for 2 mins or until it thickens. Stir constantly as this mixture likes to get sticky and you don’t want to get it burned. Remove from the pot and stir in the crushed walnuts. Transfer on to your favourite plate, add a nice dollop of peanut butter in the middle and any other favourite topping and enjoy!