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spiced carrot cake morning porridge with butter and honey
Patrice

Carrot Cake Porridge

A warming and nutritious breakfast porridge flavoured with cinnamon, fresh ginger and citrus zest. Packed with grated carrot, chia seeds, flax seeds, psyllium husk and finished with a drizzle of honey. Healthy, filling and ready in under 15 minutes.
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Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: british
Ingredients Method

Ingredients
  

  • 1 carrot grated (up to 200g)
  • 3 tbsp mixed oats
  • 1 tbsp flax seeds
  • 1 tbsp chia seeds
  • 1 tbsp psyllium husk
  • 1 tbsp pumpkin seeds
  • 1 tbsp crushed walnuts
  • 1 tsp cinnamon
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tsp fresh ginger grated
  • Honey to drizzle
  • 1 tbsp butter to top

Method
 

  1. Grate the carrot and add it to a small pot along with the oats, flax seeds, chia seeds, psyllium husk and cinnamon. Cover with water or milk of your choice and stir to combine.
  2. Cook over medium heat, stirring regularly, until the oats are cooked through and the porridge is thick and creamy. The psyllium husk will thicken it quickly so keep an eye on it and add a splash more liquid if needed.
  3. Remove from the heat and stir in the lemon zest, orange zest and fresh grated ginger.
  4. Transfer to a bowl and top with the crushed walnuts and pumpkin seeds. Finish with a generous drizzle of honey and a spoonful of butter. Serve immediately.