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Carrot Cake Porridge

Carrot Cake Porridge

Thursday, 19th November 2015

Now that the weather is getting chilly, there really isn’t anything more hearty and warming than this porridge!
Inspired by the delicious flavours of my favourite raw carrot cake bars, this porridge uses carrot for delicate sweetness and coconut for a creamy taste. The Planet Organic Sprouted Rolled Naked Oats are perfect if you are looking for something easily digestible, nutrient dense and gluten free.
Serves 1

  • Add all of your ingredients to a pan, excluding the coconut yoghurt and a small amount of grated carrot for topping.
  • Stir gently over a medium heat for 5 minutes or so, until the oats have absorbed the liquid, and the carrot has slightly softened. You may at this point wish to add a touch more liquid depending on how you like your porridge – I like it thick and hearty.
  • Remove from the heat and stir in your coconut yoghurt before transferring to a bowl.
  • Top with a sprinkling of dessicated coconut (and/or coconut flakes if you have them), the remaining raw carrot and if you like some added crunch a few pumpkin seeds work well. If you do like your porridge a tiny bit sweeter you can add a drizzle of honey to finish.
Lauren barber's website:  Listen Up Beautiful 

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