'Carrot cake' porridge

‘Carrot cake’ porridge

I love carrot cake. It’s my absolute favourite. The combination of spices, fruit and nuts is just perfect. One day I decided it’d be great to bring the flavours of carrot cake into my morning porridge, the bonus being I also add another vege into my day! Make it with buckwheat flakes if you’re on the hypoallergenic diet.

Serves one

3/4 cup x rolled oats
1 cup x oat or rice milk (approximately)
1 x carrot, grated
1 tsp x grated ginger
A sprinkling each of sultanas, walnuts and seeds of choice (I used linseeds and sunflower seeds)
1 tsp x cinnamon
1 tsp x honey to serve (optional)

To make the porridge easier to digest, soak the oats, sultanas, seeds and walnuts overnight. Rinse well, then add to a pot with the milk, carrot, ginger and cinnamon. Cook on a low heat until all the milk is absorbed to a creamy consistency, adding more milk if necessary.

Serve with a drizzling of honey and extra milk if desired.