You may have realised by now that I have a habit of sneaking vegetables into as much as I can, especially my porridge bowls! I also seem to have developed a habit of creating various porridge bowls based on the flavours found in desserts but also involving vegetables – such as my recent recipe for my Pumpkin Pie Zoatbowl. This Carrot Cake Porridge was created when I opened my fridge the other morning and- alas- there were no courgettes to whip up a zoatbowl with. So I searched for any kind of vegetable that could be grated, and came across some carrots.
Carrots are naturally sweet vegetables, and the raisins turn beautifully plump and juicy as they cook, but if you really find it needs sweetening try adding some mashed banana or a dash of maple syrup. As with all of my porridge bowls, I stir through an egg- you can’t taste it but it boosts the protein content of the porridge and gives it a deliciously creamy consistency. However if you’re vegan or you really can’t stand the idea of using an egg, use a scoop of unsweetened protein powder instead.
30g porridge oats
1 large carrot, grated (about 110g)
25g raisins or sultanas
1 egg, beaten, or 100g egg whites, or 1 scoop protein powder mixed with 50ml water to make a runny paste instead. (Making a paste first stops you from getting all those nasty grainy lumps and makes it extra creamy)
1tsp ground cinnamon
1/2tsp ground ginger
1/3tsp ground allspice
150ml almond milk
1 heaped tbsp nut butter, to top (I like Pip & Nut’s coconut + almond butter or their cinnamon, cashew + honey flavour in this recipe)
A few chopped walnuts, to top (optional)
1.) Add the oats, carrot, water, almond milk and raisins to a saucepan. Bring to the boil, then reduce the heat and simmer until most of the liquid has been absorbed, stirring every so often (about 5 minutes).
2.) Stir in the protein paste or the egg into the pan – quickly if using the egg – you don’t want scrambled egg! Continue to cook for a further few minutes until it reaches a creamy consistency.
3.) Stir in the ground spices and pour into a bowl. Top with the nut butter and chopped walnuts, if using.