Carrot cake porridge

Name: Carrot cake porridge
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp ground almonds; 1 tsp vanilla paste; 2 tbsp maple syrup; 2 tsp dark almond cream; 2 tbsp chopped pistachios; 2 ½ dl oat drink; 2 tbsp coconut milk yoghurt; 2 carrots; 90 g rolled oats; 1 tsp cinnamon; a little lemon juice

breakfast

Total: 15 min. | Active: 15 min.

vegan, lactose-free, gluten-free

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Carrot cake has been one of my favourite cakes ever since I was a child. These days I like to make it with a twist – in the form of cupcakes, pancakes or this porridge, for example. With the sweetness of the carrots combined with the cinnamon, this porridge is a creamy delight and will bring back fond childhood memories.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 2 person

Porridge
2 ½ dl	oat drink or other vegan milk
90 g	rolled oats (gluten-free)
2	carrots, finely grated
2 tbsp	ground almonds
2 tbsp	maple syrup
1 tsp	vanilla paste
1 tsp	cinnamon
a little	lemon juice

Toppings
2 tbsp	coconut milk yoghurt
2 tbsp	chopped pistachios
2 tsp	dark almond cream

How it's done

Porridge

Place the oat milk in a pan along with all the other ingredients up to and including the lemon juice, simmer over a medium heat for approx. 5 mins., stirring constantly.

Toppings

Serve the porridge in bowls, top with the yoghurt, pistachios and almond butter.

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