Carrot Cake Porridge

  • Serves:
1
  • Prep:
5 min
  • Cook:
10 min

Looking for a meal that makes you excited to start the day? Give our Carrot Cake Porridge a go!

Who doesn’t love combining dessert and breakfast! This Dietitian Approved recipe spices up a breakfast classic with the bonus of sneaking an extra veggie serve in for the day.

Ingredients

  • 40g rolled oats
  • 1/2 cup water
  • 1/2 cup skim milk
  • 1 small carrot (60g), grated
  • 1tbs (15g) sultanas
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 15g walnuts, roughly chopped
  • 100g natural Greek yoghurt (we used Chobani 0 .5% fat for extra protein)

Method

  1. If time permits – soak oats overnight in water before beginning.
  2. Place oats, water, milk, carrot, sultanas, and spices in a saucepan on low to medium heat.
  3. Cook until carrot and oats have softened and the fluid has been absorbed, stirring occasionally to prevent sticking.
  4. Add half of the walnuts, stir through and remove from heat.
  5. Pour into a bowl, spoon yoghurt on top and sprinkle with remaining walnuts.

Nutrition

Per Serve

Energy:

1780kJ
(425kcal)

Protein:

22g

Fat:

15g
(saturated 1.7g)

Carbohydrate:

47g

Fibre:

8g

Sodium:

127mg

Fruit:

0.5

serves

Vegetables:

0.5

serves

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