Carrot Cake Porridge
Carrot cake without the guilt!
This is definitely a breakfast to warm the soul and start your day off on the right foot.
½ cup gluten free rolled oats
½ cup water
1 cup milk of choice
1 medium carrot grated
1 tsp cinnamon
½ tsp nutmeg and ginger (optional)
1 heaped dessert spoon of Smooth Vanilla Clean Lean Protein
Peanut butter, coconut chips, nuts, seeds, warm berries
Place the rolled oats, water and milk in a bowl. Stir to combine then leave in the fridge overnight or for an hour in the morning if you are short on time. Note: this recipe still works if you don't soak the oats at all, but soaking them helps it become nice and creamy. In the morning add your oats to a medium pot with the grated carrot and spices. Bring the mixture to a boil over a medium heat, then turn down and allow to simmer for 5-10 minutes until the mixture is creamy and the carrot is well combined into the oats. Stir the mixture while it is simmering to ensure it doesn't stick to the pot. You may need to add more milk at this point. Once combined, remove from the heat and stir through the protein. Serve with your favourite toppings - peanut butter is a must!
Recipe and Photo Credit to Amelia at @kitchenofamelia