Carrot Cake Oats

• Ali

Inspired by a glut of carrots that have come in my Riverford organic Box I have been making lots of carrot recipes. Riverford posted a carrot cake porridge and this is my version. It's creamy, deamy and totlaly delicoous.

 

Ingredients

1 serving

• 50g gluten free oats
• 200ml oat or coconut milk
• 1 carrot peeled and grated
• 1 tablespoon chopped dates – Medjool if possible
• 1 tablespoon raisins
• zest of half an orange - i used a blood orange
• 1/4 tsp grated nutmeg
• Pinch salt

For topping

• 1 tablespoon walnuts
• 1 teaspoon honey
• ¼ teaspoon ground cinnamon
• Grated fresh carrot

 

Directions

 

1. Combine oats, dates, raisins and oat milk in a jar or bowl and stir. Add the zest of the organe and nutmeg. Cover and refrigerate overnight.

 

2. In the morning, heat the oats - takes about 3 mins, if desired, or eat cold. Add more oat milk or yogurt if they seem too thick.

 

3. To serve. Top with walnuts, grated carrot, honey and cinnamon. Top with extra fruit if desired - bananas work really well with walnuts and coconut shavings do too