Dessert for breakfast! Carrots are full of beta carotene which is responsible for the orange colour of the carrots. In addition, they are a great source of vitamin K.
Prep Time: 5 mins
Cooking Time: 5-10 mins
Total Time: 10-15 mins
Servings: 1 person
Portion: 1 Bowl
75 g carrots
40 g oats
225 ml water or plant-based milk
1 tsp cinnamon (level)
1 pinch ground ginger
1 medjool date (or 2 normal dates)
1 pinch cinnamon
1 pinch nutmeg
1 pinch salt
15 g walnuts
1 tsp blanched almond butter
1. Roughly chop the walnuts and roast them in a pan until they are lightly golden brown.
2. Finely grate the carrots and finely chop the date.
3. In a small pot, mix carrots, oats, water or milk, the spices and the date. Cook on low heat for 5-10 minutes until the porridge has the desired consistency. Then stir in the walnuts.
4. Top the porridge with blanched almond butter.