CARROT CAKE OATS
Back when I was at university I had a small (huge) obsession with porridge, and for about three years I had it every single day (yes really). Repetitive right? Well no, because I was in love with creating different variations! Oats in jars, baked oats, oats with toppings, oats resembling my favourite desserts, you name it I’ve tried it, and ‘carrot cake oats’ was the first.
I think my favourite thing about this whole story is that I had never actually eaten carrot cake (the real deal) before I made this porridge, so I have no idea what drove me to try grating a carrot into my oats but I’m pretty damn glad I did!
One of the main reasons I love this combo is that it’s so comforting, and when you live in England it’s always cold (well almost), so being able to hug your bowl of cinnamony-sweet porridge first thing makes the whole breakfast experience even better.
I’ve changed this recipe up a bit since the first time I ever made it, adding eggs whites for a protein kick. They’re totally optional, but it’s really great to get some protein in first thing (it’s thought to help with that mid-morning slump/ brain fog) so give it a try!
Ingredients: {serves 1}
250ml almond milk
50g oats
1 small finely grated carrot
2x egg whites
Spines: cinnamon, nutmeg and cloves
Vanilla extract
Toppings: almond butter, granola, cacao nibs and maple syrup
Method 1: Stovetop
Heat the milk, oats, carrots, spices and vanilla in a pan on a medium heat, cooking for 4-5 minutes until the oats have become soft.
Add the egg whites and cook for a further 4 minutes, stirring regularly and adding more liquid as required.
Pour into bowl, top with goodies and eat!
Method 2: Microwave
Microwave the milk, oats, carrots, spices and vanilla for two minutes, checking half way to see whether a little more liquid needs to be added
Add the egg whites and microwave for another 2 minutes – stopping and stirring at regular intervals and adding more liquid as needed.
Empty into a new bowl, top with goodies and eat!
