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Carrot Cake porridge – the perfect Easter breakfast

Written by Laura Kingston
Published 03.04.2021

Carrot Cake Porridge with Apple and Raisin

Ingredients: Serves 2

  • 50g porridge oats (we’d go for Flahavan’s Organic Jumbo Porridge Oats)
  • 150ml milk or almond milk
  • 200ml water
  • 1 medium-sized carrot finely grated
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 tbsp raisins
  • 1 baby carrot sliced in half
  • A handful of toasted chopped walnuts
  • 1 tsp honey (optional)
  • Dusting of cinnamon

Method:

Place the porridge oats, milk, water, grated carrot, cinnamon, ginger and raisins in medium-sized pan over a medium heat, bring to the boil and then reduce the temperature to a low heat.

Stir regularly and continue cooking for around 10-12 minutes until thick and creamy.

Pour the porridge into a bowl and decorate with the carrot half, walnuts, honey (if using) and cinnamon.

For more oaty recipe inspiration, visit here 

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