Ingredients
- 1/2 cup gluten free rolled oats (45 grams)
- 1 medium carrot, grated (1/2-3/4 cup)
- 2 tsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-2 tsp maple syrup or another preferred sweetener
- 1 tsp vanilla extract
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup water
Protein Options
- 1 egg whisked
- 2 tbsp protein powder of choice
Instructions
- Grate the carrot and pop in to a small saucepan together with the rolled oats, flaxseed, sweetener and spices. Pour in the almond milk, water and vanilla extract. Stir everything together.
- Bring the mixture to a boil then reduce the heat to a low simmer. Cook, stirring occasionally, for 7-10 minutes, or until the porridges reaches your preferred consistency. Add a little extra water and/or almond milk to thin the porridge out as it's cooking, if needed.
- If you'd like to add some additional protein, while the porridge is cooking, simply add in a whisked egg or a few tablespoons of your preferred protein powder. If you're adding the egg, make sure to stir briskly so the egg becomes completely incorporated in to the porridge.
- Serve the porridge piping hot with a sprinkle of extra cinnamon and toppings of your choice (pictured is a topping of coconut yoghurt, blueberries and pumpkin seeds).
source:https://nourisheveryday.com/healthy-carrot-cake-oat-porridge/
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