Autumn Breakfasts – Carrot Cake Porridge

NikkiMcWilliams_CarrotCake_Porridge-9

I’m one of those people that rotates around the same three breakfasts at all times. In the summer time I’m all about variations of greek yoghurt or toast; but when the seasons start to turn chilly there’s nothing quite like a hot brekkie to set me up for the day.

After meeting Becka Griffin at the Etsy Educators day last month, we chatted over instagram about breakfast treats- and she almost blew my mind when she shared a photo of her morning bowl of Carrot Cake Porridge. YEP, you heard it- breakfast that tastes like cake. Why hadn’t I thought of such delights?

Becka recommended a recipe by Amanda at Delightful Note which I had to try.  I love lots of autumnal spices (although I’ve still never tried a PSL) so I winged it a bit and came up with this:
NikkiMcWilliams_CarrotCake_Porridge-12

INGREDIENTS: (This makes one portion)

20g Rolled Oats (Course Oatmeal)

45g Grated Carrots (approx half a large carrot)

125ml Milk / Plant Milk

1/2 Tsp Cinnamon, Ginger & Nutmeg (adjust to taste)

10g / Small Handful Sultanas

Walnuts and Maple Syrup to top

 

HOW TO:

Chuck everything in a pan apart from the Walnuts & Maple syrup. Bring to the boil and simmer, stirring well to make sure it doesn’t stick. I usually cook mine for around 5 minutes.When the oats are soft and the mixture looks creamy- it should be done.

Serve in your favourite bowl topped with chopped walnuts, a few extra sultanas and maple syrup for sweetness.

That’s it! It’s SO easy- you’ll be making this every morning! Let me know if you try this at home too.

Nikki xx


NikkiMcWilliams_CarrotCake_Porridge-11

NikkiMcWilliams_CarrotCake_Porridge-2

Pin this for later:

 

Carrot Cake Porridge Recipe by Nikki McWilliams

Leave a Reply

Your email address will not be published. Required fields are marked *