Porridge series pt.2

Next on my porridge series is something not very difficult to guess taken that I’ve already created a similar variation of both pancakes and overnight oats. Talking about carrot cake of course. I just love sweet breakfasts and sometimes I like to make them with veggies rather than fruits for a little change. Beetroot works well, but my favourite sweet breakfast vegetable still must be carrot. Carrot does not only taste delicious in breakfasts accompanied with some spices but it also contains slow carbs and fiber that aid digestion as well as a significant amount of betacarotene that our body transforms into vitamin A, an essential vitamin for your sight. In addition, carrot is a good source of potassium and selenium. For this recipe, I just kind of made a hot cooked version of my overnight breakfast carrot cake, how simple!

P.S. This will be my third carrot cake recipe still without the actual cake. I might need to create a real cake next.

Carrot cake porridge

What you will need:

1/2dl oat flakes


1/2dl spelt flakes


2 small-ish carrots


2dl oat milk


1dl water


1tbsp ground flaxseed


1tsp maca


1/2tsp cinnamon


1/2tsp cardamom


1/2tsp vanilla powder

pinch of Himalayan salt

1tsp Manuka honey (optional, see note)

Note: If you wish to have a sweeter breakfast, add 1tsp-1tbsp sweetener of choice to the porridge while cooking (I like to use a teaspoon of active Manuka honey, but regular honey, agave, coconut sugar, maple syrup etc. will do as well)

Preferred toppings:

berries, your favourite nut/seed butter

How to do it?

  • Start by grating your carrots to the finest possible so you will have them ready on hand.
  • Then heat up 1dl water and 1dl oat milk in a casserole until almost boiling. Blend your sweetener in also if using some.
  • In the meanwhile, mix your oat and spelt flakes, spices, maca and flaxseeds and then add them to the casserole. Stir.
  • Reduce heat and cook for around 5 minutes until the porridge starts to become thick. Then add the grated carrot and 1dl oat milk, stir and cook for another 3-4 minutes until the carrot has melted. Add a pinch of Himalayan salt and stir once more.
  • Remove the casserole from the heat, cover it and let it sit on the counter for a couple of minutes. You can for example prepare your coffee/tea while waiting.
  • Serve with your choice of berries, nuts, seeds and/or nut butter. Enjoy!

xx a

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