I’ve discovered, with the aid of pile of university work, that I am indeed a procasti-baker. Guilty as charged.
Being the great procrastinator that I am, I like to start the procasti-baking off right at the start of the day…with breakfast 😉
As been well established – I love porridge! I wanted to experiment with some new flavours and carrot cake was right at the top of the list! I love cake and I love carrots, so what could go wrong when I combine this with a love of oats?
I mean, who could possibly complain about the prospect of having ‘cake’ for breakfast?
This dish is warm oats with finely grated carrot, made aromatic with spices and speckled with sweet raisins!
To finish it off it is sprinkled with shredded coconut and crushed pecan nuts!
<- Everything is made in one pot too! Yay to less dishes!
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!