Carrot Cake porridge – the perfect Easter breakfast

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:

To make the carrot cake porridge, 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.

If you like our carrot cake porridge, for more oaty recipe inspiration, visit here.