Plant-based Carrot Cake Porridge

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CARROT CAKE PORRIDGE

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One of my favourites. It can be enjoyed as overnight oats, too – mix the grated carrot and all the ingredients, leave them to sit in the fridge overnight and enjoy cold in the morning.

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Ingredients

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2 servings

100g oats

700ml oat milk, or plant-based milk of your choice

1 carrot peeled & grated

1 tsp ground cinnamon

2 tbsp raisins

zest of half a small orange

1/4 tsp grated nutmeg

Pinch of salt

1 tbsp maple syrup

30g walnut halves, chopped, to serve

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Method

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1- Put all the ingredients apart from the maple syrup and walnut in a saucepan. Slowly bring to a boil, stirring regularly, then reduce the heat and cook gently for 5 minutes. 

2- Turn off the heat and stir in the maple syrup. Divide into two bowls and finish with the walnuts or any chopped nuts.

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