Recipe courtesy of Lauren Barber.
Vegan Carrot Cake Porridge
You'll need:
40g Planet Organic sprouted rolled naked gluten free oats
1 medium sized carrot, peeled and grated
1 tsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
1 tbsp dessicated coconut
300ml coconut milk
1 tbsp coconut yoghurt
Add all of your ingredients to a pan, excluding the
coconut yoghurt and a small amount of grated carrot
for topping.
Stir gently over a medium heat for 5 minutes or so,
until the gluten free oats have absorbed the liquid, and
the carrot has slightly softened. You may at this point
wish to add a touch more liquid depending on how
- Remove from the heat and stir in your coconut yoghurt before transferring to a bowl.
- Top with a sprinkling of dessicated coconut (and/ or coconut flakes if you have them), the remaining raw carrot and if you like some added crunch a few pumpkin seeds work well. If you do like your porridge a tiny bit sweeter you can add a drizzle of agave to finish.