Carrot Cake Oats

I love a good variation on porridge and this is my current favourite. I don’t want to say I got sick of my creamy banana oats but I certainly needed a change. I made a batch of these totally off the cuff one morning when my parents were visiting, they were a hit. I have since taste tested them on two other victims and they have thankfully survived and given their approval.

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I’ve been making extra big batches of this and simply eating it straight from the fridge as a snack. Yep, I enjoy cold porridge. I think this came about through necessity and it just grew on me. That said I would definitely recommend serving these hot, admittedly cold porridge is not to everyone’s taste.

I love to add a good drizzle of honey for some extra sweetness and sprinkle of crushed walnuts to add a good crunch.  

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Carrot Cake Oats (Serves 2-3)

Ingredients

Base:

  • 1 cup of Oats
  • 2 -2½  Cups of Milk ( I love rice milk for it’s natural sweetness)
  • 1 cup of Grated Carrot
  • ⅓  cup of Raisins
  • 2  teaspoons of Cinnamon
  • ¼ teaspoon of freshly grated Nutmeg
  • 1 teaspoon of Vanilla Extract
  • ½  teaspoon of Salt
  • 1 tablespoon of Orange Zest

Optional toppings:

  • 1/2 cup Walnuts, Crushed
  • 2-3 tablespoons of Honey

 

Method

  • Place all ingredients for the base into a medium size pot. Stir until combined.
  • Place the pot on the hob over a medium low flame. Stir the porridge continuously until most of the milk is absorbed, this takes 5-10 minutes. I like my porridge on the thin side. Once you have reached your desired consistency remove the pot from the stove.
  • Pour the porridge into serving bowls and top with some crushed walnuts and a good drizzle of honey.

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This really is one of the most comforting things you could have for breakfast. Without being cliché ,but totally being, you can really have your cake and eat it.

Have a lovely weekend x x

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