Uni assessment is gearing up, so I find myself progressively procrastinating in the kitchen to put off doing the work (oops, hehe)
And what better place to start procrastinating and putting of writing essays then the start of the day and creating a great breakfast
As been well established – I love porridge! I wanted to experiment with some new flavours, carrot cake being the top of the list – as i looove carrots!
Who could possibly complain about the prospect of having ‘cake’ for breakfast ?
This dish is warm oats with finely grated carrot, some delicious smelling spices and speckled with sweet raisins! YUM.
To finish it off it is sprinkled with shredded coconut and crushed pecan nuts!
<- Everything is made in one pot too! (Look at all those spices – mm!)
If you like things sweeter, you can increase the 1 teaspoon of agave syrup to a tablespoon (if you don’t have agave, use honey or other natural sweetener of choice) I found a teaspoon to be enough and the raisins were sprinkled throughout adding a sweet bite
Hope you enjoy ..now I guess I better actually get to studying…
Carrot Cake Oatmeal Porridge Recipe
- 1/3 Cup of Rolled Oats
- 1 teaspoon chia seeds
- 1 & 1/2 cups of water
- 1/2 cup grated carrot (about one carrot)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon agave syrup
- 15grams of raisins
- Chopped pecan nuts for topping
- Shredded coconut for topping
- Place all the ingredients (minus toppings) in a pan. Bring the oats to a boil and simmer for 7 minutes.
- Transfer your carrot cake oatmeal porridge to a bowl, garnish with toppings and enjoy warm!