Carrot Cake Porridge with Maple Caramelised Nuts
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.
Servings: 2
Calories: 405kcal
Ingredients
- ½ cup (50g) oats
- 1 cup (250g) unsweetened almond milk (or alternative)
- ½ cup (50g) raw carrot, grated
- 1 teaspoon maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- pinch of sea salt
For the maple-caramelised nuts and seeds:
- ⅓ cup (50g) mixed nuts
- 2 tablespoon mixed seeds
- 3 tablespoon maple syrup
- ½ teaspoon vanilla extract
- pinch of sea salt
Instructions
- 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.
Nutrition
Calories: 405kcal | Carbohydrates: 47g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Sodium: 192mg | Potassium: 386mg | Fiber: 7g | Sugar: 22g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 2mg