With the weather in Sydney finally starting to cool down (after more than 31 consecutive days above 26 degrees!!) and the weather in the UK still well and truly in need of some warmth, there is no better time than now to create a delicious bowl of porridge to wake up for in the morning.
Many of you know that I am currently doing the I Quit Sugar 8 week programme - 8 weeks of full meal plans and recipes to help you quit the white stuff for good and allow you to appreciate and enjoy real, nutritious food again. The hardest part of this? Breakfast. Most breakfast foods are loaded with sugar - cereals, fruit juice, low-fat yogurts, jams... the list goes on.
However, there are still plenty of low sugar options out there - porridge is a great sugar-free breakfast but it can be hard to know what to pair it with (when it isn't topped with lashings of honey) without it being boring. That's why I decided to merge the flavours of my favourite cake with my breakfast oatmeal to create a delicious and nutritious Carrot Cake Porridge. Loaded with spices and nuts, this breakfast will satisfy your taste buds and keep you full until lunchtime - no need to snack!
1/3 cup rolled oats
1/2 cup water
1/2 cup almond or coconut milk
1/2 grated carrot
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla powder
Pinch of sea salt
Handful of crushed walnuts and pecans
1 tsp stevia/rice malt syrup (optional)
Heat the oats with the water and milk of choice in a saucepan until cooked - approx. 5 minutes.
Add in grated carrot, spices and sweetener (if using) and heat through.
Place porridge in a bowl and top with crushed nuts, a bit more cinnamon and any other toppings you'd like - I used some shredded coconut and chia seeds!
This breakfast is so simple yet so warming, healthy and delicious - it's definitely something to get you out of bed on those cold, wintery mornings. I made this dish without any sweetener but if you haven't quit sugar yet I would recommend starting with a little bit of stevia or rice malt syrup, both of which are low in fructose (the 'bad' sugar). Alternatively, you could use 1/2 mashed banana in place of the sweetener.