Ginger carrot cake porridge
This porridge is literally autumn in a bowl.
Who wouldn't want to have carrot cake for breakfast?
This recipe is really easy to make, it takes about 5 minutes and you probably have most of the ingredients in your kitchen already.
If you don't have dates you can easily replace them with raisins or cranberries, agave syrup can be used instead of maple syrup, and you could use walnuts instead or in addition to the pumpkin seeds. :)
This is why I love porridge so much, it's super versatile and you can make it with any toppings you like!
Oh and you can use any plant based milk you like instead of the water for a more creamy porridge. (Water is free and zero waste so that's what I prefer using!)
All you need to do is mix your dry ingredients together in your bowl, add everything else, mix, microwave, eat!
Here's the recipe :)
Ginger Carrot Cake Porridge
If you love carrot cake as much as I do, you need to try this! It's literally autumn in a bowl! Yum.
Makes: 1 serving
Time: 5 minutes
Ingredients:
1/2 cup oats
1/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp pumpkin seeds (or walnuts)
A pinch of salt
1/2 cup finely grated carrot (1 small or half of a large carrot)
2 pitted dates, chopped into small pieces (or 1 1/2 tbsp of raisins/cranberries)
1 tsp maple/agave syrup
3/4 cup water or plant-based milk of choice
Instructions:
In a microwaveable bowl, mix together the oats, spices, seeds and salt.
Add in the grated carrot, maple syrup, dates and water. Stir until well combined.
Microwave on high for about 2min30sec, until the oats have absorbed all the liquid and are fully cooked.
Tadaaa! Carrot cake for breakfast!
Notes:
You can also cook this up in a pan on medium heat for 5-10 min.
If you make double this recipe, you can keep one portion in the fridge, ready for tomorrow's breakfast. Just warm it up for a minute or 2 in the microwave before serving. :)
If you make this, please share your photos with me on instagram! (@lily.divett)
Leave me a comment and rate this recipe if you try it :)