Stovetop Carrot Cake Porridge
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Rate this recipe!
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I love how oats can be so versatile; Porridge is like a blank canvas for whatever flavours you'd like it to take on.
Stovetop Carrot Cake Porridge
|
Rate this recipe!
|
|
I love how oats can be so versatile; Porridge is like a blank canvas for whatever flavours you'd like it to take on.
| Servings | Prep Time | Cook Time |
| 1 | 3minutes | 5minutes |
| Servings | Prep Time |
| 1 | 3minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1/3 C rolled oats (The traditional ones; Not instant/quick-cooking)
- 1/3 C milk I like 'Coco Quench', a coconut/rice milk from the long life milk section at supermarkets/health food stores
- 1/3 C water
- 1/4 C carrot finely grated
- 1 Medjool date pitted and mashed
- 1 TBS coconut butter from health food stores
- 1 TBS raw walnuts/pecans roughly chopped
- 1 tsp cinnamon ground
Servings:
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Ingredients
Servings:
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Instructions
- Combine the oats, milk, water, carrot, date and half of the cinnamon in a small pot on full heat.
- Bring to the boil and then reduce to medium heat, stirring the mixture a few times.
- Once the mixture has thickened up and heated through, your oats are ready.
- Pour into a pretty bowl and top with coconut butter (which will melt as soon as your pour it onto the oats), nuts and the rest of the cinnamon.