Carrot Cake & California Walnut Porridge by Nichola Ludlam-Raine
Servings 1
Ingredients
- 200 ml milk or fortified milk alternative
- ½ tsp cinnamon + pinch of mixed spice or nutmeg
- 40 g oats
- ½ carrot finely grated
- Small handful of chopped California walnuts some stirred through, some for topping – optional to toast
- Optional to top: honey or maple syrup + raisins or chopped dates + spoon of yoghurt or kefir
Instructions
- Add your milk to a pan or microwave-safe bowl, add the spices and lightly whisk to remove any lumps
- Add the oats, then stir in the grated carrot
- Heat gently on the hob for 5–7 minutes, stirring regularly, until thick and creamy or microwave cook for 2–3 minutes, stirring halfway
- Spoon into a bowl and top with crumbled California Walnuts, dried fruit (if using) and yoghurt or kefir - sweeten as desired.