Carrot cake porridge

4 June 2019

Served hot or cold, this breakfast is a twist on a classic favourite treat. Why not enjoy the flavours of a carrot cake with your breakfast!

Nutritional highlights

A powerful breakfast provides the energy that you need for a great start to the day. Whilst we are aware oats have brilliant health benefits with the high fibre content and the low GI keeping you feeling fuller for longer, sometimes adding flavour by healthy means can be tricky. Carrot provides not only a lovely texture but also a good dose of vitamin A and carotenoids which play an important role in eye health. Spices such as cinnamon and nutmeg hold antioxidant and anti-inflammatory properties that help reduce risk of infection and inflammation.

Ingredients list

(Makes 1 serving)
Preparation time: 2 minutes
Cooking time: 5-7 minutes 

  • 40g oats
  • 80ml semi skimmed milk
  • 75g grated carrot
  • ¼ tsp of cinnamon
  • ¼ tsp grated nutmeg
  • Water (where appropriate for porridge consistency)
  • 25g raisins/or sultanas
  • 20g crushed walnuts

Method

Place the oats, milk, carrot, cinnamon and nutmeg in a saucepan. Bring to the boil, then reduce heat to a simmer, stirring frequently.

Cook for 5-7 minutes or until thick and creamy.

Add water to thin the porridge to desired consistency.

Serve hot with a topping of raisins and walnuts or put in the fridge overnight ready for the following morning and serve with a tbsp of Greek yoghurt.

Healthy swaps

For a dairy free alternative try swapping the milk for soy/almond milk and the Greek yogurt for coconut yoghurt.

Alternative toppings for the raisins/sultanas: blueberries, blackberries, pumpkin seeds, banana.

Calories:  Fat:  Saturates:  Total Sugar:  Salt: