Carrot cake porridge
By Cassie Best
Try a twist on porridge with our carrot cake version, with carrots, raisins, cinnamon and nutmeg flavours. Full of energy, it will set you up for the day
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Prep:5 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 519
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fat 16g
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saturates 8g
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carbs 73g
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sugars 33g
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fibre 8g
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protein 17g
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salt 0.5g
Ingredients
- 2 small carrots, peeled and grated
- 180g porridge oats
- 1 tsp cinnamon
- grating of fresh nutmeg
- 75g raisins
- 850ml milk (cow’s or plant milk work well)
- 1 tbsp nut butter, such as almond (optional)
- honey, to serve (optional)
Method
Put all the ingredients apart from the honey in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy.
Add a little more milk as it cooks if it’s too thick. Serve with a splash more milk and a drizzle of honey, if you like.