Happy Thursday, guys! If you’re still going strong with January’s vegan challenge – well done! I’m with you. This weeks recipe was inspired by my all-time favourite cake and it’s utterly delicious!
Jazz up your usual porridge oats with a little cinnamon, grated carrot, golden syrup, walnuts and juicy raisins and you’ve got yourself dessert for breakfast. Winning. It’s satisfying, healthy and can be adapted depending on what’s in your store cupboard. Sub the walnuts for cashews, or golden syrup for maple and you’ve got an equally delicious bowl of goodness. Give it a go!
Serves 1 | Cooking: 10 mins
- 1 cup dairy-free milk (soya, almond or coconut work well)
- 1 cup rolled oats
- Pinch of sea salt or Himalayan salt
- 1/4 tsp cinnamon
- 1/2 carrot
- A handful of whole walnuts
- A handful of soaked raisins
- 1 tbsp golden syrup
- Dusting of desiccated coconut
Step one: Gently simmer the milk in a medium saucepan on a low heat for 2 minutes.
Step two: Add the oats and salt and stir often to avoid lumps forming. You’ll want to cook this for about 5 minutes until smooth and creamy.
Step three: Pour into a deep breakfast bowl. Grate the carrot in the centre, then add the broken walnut halves, raisins and cinnamon. Drizzle with golden syrup and sprinkle with coconut before serving. Enjoy!
2 thoughts on “Carrot Cake Oats | VEGANUARY”
Looks so yum! I’ll definitely have to try this 🤤🤤
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