Carrot Cake Inspired Porridge (Plant-Based, Refined Sugar Free)

This recipe combines the warming flavours of carrot cake in a hearty and filling breakast!

Packed with fibre and beta-carotene from the carrots, this is a quick, budget-friendly comforting winter breakfast that hits the spot with sugar cravings. I enjoy this porridge warm but you can also make it the night before and enjoy the next day for an easy overnight oats recipe. You can also batch make this porridge or create separate jars of overnight oats to enjoy all week long.

Oats are minimally processed and generally contain no additives such as sugar, fat and salt – many shop-bought breakfast cereals contain added salt and sugar. Oats are rich sources of B vitamins, vitamin E and other micronutrients. Whole grain consumption has been associated with being at a healthier weight and a lower risk of type 2 diabetes, cardiovascular disease , multiple cancers and other chronic diseases. Oats also provide (harmful) LDL cholesterol lowering benefits. Around 3g of beta-glucans per day can help lower cholesterol.

INGREDIENTS 

Prep time: 5 minutes
Cook time: 5 minutes

Serves 2

1 cup jumbo rolled oats
1/2 cup water
1/2 cup almond milk (I like Plenish)
2 medium grated carrots – around 2/3 cup (I use organic and leave the peel on after a rinse)
1 tbsp tsp unsalted almond butter
1 tsp cinnamon (I use organic Ceylon)
1 tsp vanilla extract
1 tbsp good quality maple syrup
1 pinch sea salt

Optional

1 tbsp hulled hemp seeds (can sub for ground flax)
2 tbsp black raisins
2 tbsp pecans or walnuts
Vegan greek yoghurt (optional)

METHOD

1. In a medium-sized saucepan or dutch oven, add all the ingredients and bring to a boil.
2. As soon as it comes to a boil, turn down and simmer on a low heat with the lid partially covered. Stir every minute or so for 5 minutes. Add a splash of extra almond milk if needed.
3. Remove the pan from the heat and keep the lid on for a couple of minutes (this always helps oats become creamy)
4. Add to a bowl, top with the hemp seeds, raisins and pecans and enjoy immediately. You can also batch make this, refrigerate for a few days and add the toppings to serve

NOTES

For Gluten-free: use gf-certified oats
For Nut-Free: Use sunflower seeds instead of walnuts or tahini instead of almond butter. Tahini is slightly more bitter so you will need slightly more maple syrup.
To Skip the Maple Syrup: Use two chopped dates instead
For Higher Protein: Try mixing in a couple of tablespoons of a vegan protein powder such as a high quality pea protein powder.

If you enjoyed this recipe, don’t forget to tag me @rohinibajekal on Instagram or #RohiniBajekalNutrition or leave a comment below!