Carrot Cake Oats with added Oomph
Often nicknamed 'carrots' or 'ginger' as a child, this breakfast is basically me in a bowl. Okay, so not really, but it's definitely one of my favourites! For those of you who don't know already, I'm a red head. Yes that's right, my hair is a lively shade of orange. Sadly, I used to be very self-conscious about it's colour, wishing it were anything but ginger, but now I love it. It's part of me and it's a part of me I love. I wouldn't change it for anything.
My younger brother used to love teasing me (despite being a red head himself). He'd say "get back in your tin you ginger biscuit!", to which I would promptly reply by saying "get back in the ground you carrot!" Well luckily we've slightly matured from our childhood mockery. But not quite...
Anyway, either because of my roots, or just because it's delicious, carrot cake has always been one of my favourites. Moist, hearty, and packed full of warming spices, it's always hard to turn down a good carrot cake! This recipe tastes a little bit like you're eating dessert for breakfast, but it's packed full of goodness and has the added bonus of sneaking in an extra portion of your five-a-day. I admit it looks like a rather lengthy list of ingredients for a bowl of porridge, but trust me on this one. It's worth digging out your spices as the result is just wonderful. Plus, the majority of the list are store cupboard staples, so you'll be able to whip this up in no time!
Finally, the added OOMPH - two of my favourite boosters for taste, texture and nutrients:
- High in fibre, great for digestion, and an excellent source of Omega-3s.
- High in magnesium and iron too.
- Also high in fibre, great for digestion, and an excellent source of Omega-3s.
- High in calcium and contain 8 essential amino acids making them a complete protein (so a great addition for a plant based diet).
Now for the recipe...
Carrot Cake Oats with added Oomph.
Time: 10-15 minutes
Vegan. Dairy free. Gluten free.
- 1 medium carrot
- 60g oats
- 2 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1-2 tsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- A pinch of grated nutmeg
- A pinch of sea salt
- 200ml almond milk
- Approximately 100ml of water (depending on the desired consistency)
- Toppings of choice such as greek/coconut yoghurt, peanut butter, walnuts, coconut flakes, raisins, dried mulberries, fresh berries or banana.
- Peel and finely grate the carrot and place into a small sauce pan.
- Mix in the oats, flaxseed, chia seed, spices, salt, vanilla extract and maple syrup.
- Next add the almond milk and a small amount of water. *You can add more liquid if necessary as it begins to cook.
- Cook on a low heat for 4-5 minutes, stirring regularly, until it has thickened.
- Serve straight away with your toppings of choice.
Don't forget to tag me @mylifeisforliving, use the hashtag #mylifeisforliving, or comment below to let me know how you get on or if have any questions. I'm also looking for a new carrot cake recipe so if you've got any favourites then please feel free to share them!
Until next time,