Carrot Cake Porridge is a deliciously spiced bowl of oatmeal. The gentle spices take over while the flavour of the grated sweet carrot fades into the background. The maple caramelised nuts and seeds add a flavourful crunch.
Place the oats, milk, carrot, cinnamon, nutmeg, ginger and salt into a large pan over a medium heat.
Stir frequently and simmer for 5-7 minutes or until thick and creamy. Set aside to cool slightly.
Heat a dry non-stick frying pan over a medium heat until hot.
Add the nuts, seeds, maple syrup, vanilla and salt and stir constantly for 2-3 minutes until the nuts and seeds are coated and the mixture is thick and reduced.
Divide the carrot cake porridge into two bowls and top with the caramelised nuts. Allow the nuts to cool slightly before serving.