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:
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
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.
Pin this for later: