Having vowed to maintain my healthy-eating habits during the bluest month of the year, I am trying to spice up my breakfast game by trying to use oats in varied and exciting ways – hoping that the health kick will be sustained and I can banish those mid-day slumps. Doing some careful research, I happened upon a lot of ‘baked’ oatmeal recipes… with everyone trying to trick themselves that they are having cakes for breakfast.
Previously, I have made a delicious baked oatmeal concoction but now, I give you: Carrot cake porridge. A good ‘ole carrot cake embodies amazing wintry flavours and fills your kitchen with delicious aromas of cinnamon, nutmeg and ginger, so it is just logical to combine breakfast + carrot cake together if I am about to step up my daily oat game. Bonus points as you get the lovely cake flavour using just your stovetop.
I don’t really believe in counting calories (as long as you’re eating whole/healthy/good portions etc.) but I can assure you that this breakfast treat is very healthy and nourishing – it also fits the paleo/vegan lifestyle! You might not have considered using root vegetables in your morning bowl of oats before, but, as tried and tested, it will make you feel very smug, knowing that you’re starting the day with a load of beta-carotene already fueling your system.
When you have grown tired of roasting and boiling your surplus root veg for that #eatclean lifestyle, this recipe will definitely make you want to wake up half an hour earlier than usual so you can start grating carrots.
Carrot cake porridge
Makes 1 bowl
½ cup rolled oats
1 cup unsweetened almond milk (or milk of your preference)
1 star anise
½ tsp cinnamon
½ tsp ground ginger
½ tsp freshly grated nutmeg/ground nutmeg
¼ cup grated carrots
Maple syrup, amount to taste (optional) I highly recommend using some maple syrup as it gives the porridge a lovely, rich sweetness!
- In a pan, whisk together your milk, spices and maple syrup, if using. Put it over low heat for 5 minutes to simmer and for those amazing flavours to do their work. Don’t let this boil over.
- Meanwhile, you can be grating your carrot. A freshly grated carrot is preferred, but if you are in a rush, doing it the evening before will save time, as long as it is kept in an air-tight container, perhaps with a couple of tablespoons of the almond milk, to keep it from drying out.
- Once all those flavours have infused into the milk, remove the star anise and add your rolled oats and grated carrot. Mix and simmer over medium heat for 5-10 minutes, or until the oats have softened.
- Once cooked, serve with your favourite toppings/anything that resemble ingredients from a carrot cake slice. I have topped mine with a sprinkling of seeds (sunflower, pumpkin, sesame and golden linseed) and a dollop of yoghurt, as I wanted to re-create the tartness contrast from the traditional cream cheese frosting. You can also try walnuts, dates and some dried fruit perhaps.
Now tuck into your cake-flavoured bowl of goodness. Enjoy!