Carrot cake porridge

breakfast carrot cake carrots cinnamon family nutmeg porridge raisins

N/A

Serves 3 (or 2 adults and 2 children)

Source

Ingredients

2 small carrots , peeled and grated

180g porridge oats

1 tsp cinnamon

grating of fresh nutmeg

75g raisins

850ml milk (cow’s or plant milk work well)

1 tbsp nut butter , such as almond (optional)

honey , to serve (optional)

Method

Put all the ingredients apart from the honey in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy.

Add a little more milk as it cooks if it’s too thick. Serve with a splash more milk and a drizzle of honey, if you like.