Carrot Cake Porridge

I’m a bit of a porridge fiend. I love it. I could absolutely eat it for 3 meals a day some days.

This recipe has been a firm favourite for a couple of years - its in a round about way cake in a bowl, giving you 2 sources of fruit and veg a good protein serving and a few different ways your can pimp it further, my carrot cake porridge is a great choice for fuelling before a long run or workout, refuelling afterwards, or just a good way to start the day.

Ingredients:

40g Porridge oats (GF or normal)
120ml Milk of your choice (water also works)
1 grated carrot, I prefer a finer grate
30g raisins
1 tsp cinnamon
1 tsp nutmeg

Optional but really tasty extras:
15g Chia seeds
1 tsp honey/maple syrup
15g nut butter
1 tbsp greek yoghurt (or dairy free alternative)

Method:
- Put all of your ingredients into a saucepan, cooking over a medium heat until its a consistency that you like.
- If you are looking for a higher protein breakfast consider cracking an egg into your porridge while its cooking. Sounds a bit gross but trust me. It makes for a lovely creamy consistency.
- Add to a bowl and stir in any of your optional extras. I love adding chia seeds, nut butter and maple syrup to mine!