Carrot Cake Porridge Recipes

CARROT CAKE PORRIDGE

Carrot cake porridge image

Try a twist on porridge with our carrot cake version, with carrots, raisins, cinnamon and nutmeg flavours. Full of energy, it will set you up for the day

Provided by Cassie Best

Categories Breakfast, Brunch

Time 20m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 8

Ingredients

2 small carrots , peeled and grated
180g porridge oats
1 tsp cinnamon
grating of fresh nutmeg
75g raisins
850ml milk (cow's or plant milk work well)
1 tbsp nut butter , such as almond (optional)
honey , to serve (optional)

Steps:

Put all the ingredients apart from the honey in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy.
Add a little more milk as it cooks if it's too thick. Serve with a splash more milk and a drizzle of honey, if you like.

Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 33 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium

CARROT CAKE OATMEAL

Carrot Cake Oatmeal image

Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Provided by monsterclowngirl

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

Steps:

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 37.7 g, Cholesterol 6.3 mg, Fat 13.9 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 14.9 g

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