Carrot Cake Porridge (Vegan)

Learn how to make some delicious, flavoursome carrot cake porridge. This porridge is vegan friendly and free from gluten made from grated carrots, oats, nut butter, plant based milk, spices, vanilla, raisins, walnuts and sweetened with maple syrup.

Course Breakast

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 447kcal

Author Charla

Equipment

medium saucepan
whisk
measuring jug

Ingredients

2½ cups plant based milk (590ml)
½ cup water (118ml)
1 cup oats (80g)(quick or rolled)
3 tablespoon almond butter
1 cup carrot (128g) grated
⅓ cup raisins (48g)
1 tablespoon orange extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
⅛ teaspoon pink salt
maple syrup to taste

For the topping

additional chopped walnuts and raisins

Instructions

In a medium sized bowl, add the plant based milk along with the water and bring to the boil.
Once boiled, reduce the heat to medium and pour the oats into the saucepan while continuously stirring so the oats don't clump together.
Stir in the almond butter, carrots and raisins.
Continue to cook for 5-7 minutes (rolled oats will take 10-15 minutes) stirring frequently to avoid sticking (if the porridge starts to thicken add a splash of water).
Stir in the orange extract, cinnamon, nutmeg, ginger and pink salt.
Sweeten to taste with maple syrup.Serve and sprinkle with additional raisins and chopped walnuts.

Video

Notes

- If the porridge starts to thicken too much then simply add some milk/water.

- Oats are gluten free however if you are sensitive to trace then purchase oats that are labelled "gluten free".
- Peanut butter can be used in place of almond butter.
- You can use another sweetener such as agave, coconut nectar etc.. if you wish.

- Any leftovers can to stored in an airtight container for up to 2 days.

- For a thicker consistency feel free to use my Vegan Condensed Milk instead.

- Use a non-stick saucepan to avoid excess sticking.

Nutrition