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Carrot cake porridge

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Ingredients

Adjust Servings:

	60g rolled porridge oats
	1 small carrot, peeled and grated (about 40g)
	25g raisins
	1/2 tsp ground sweet cinnamon
	1/4 tsp Pinch of mixed spice
	pinch of ground nutmeg
	1 tsp maple syrup
	Pinch of salt
	150ml semi-skimmed milk
	150ml water
	TO SERVE
	2 tbsp Greek yoghurt (0% fat)
	Small handful of fresh blueberries
	1/2 tbsp pecans, toasted and roughly chopped
	1 tsp mixed seeds

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Carrot cake porridge

Name: Carrot cake porridge
Total time: 10 min
Yield: 1
Ingredients: rolled porridge oats: 60g; small carrot, peeled and grated (about 40g): 1; raisins: 25g; ground sweet cinnamon: 1/2 tsp; Pinch of mixed spice: 1/4 tsp; pinch of ground nutmeg; maple syrup: 1 tsp; Pinch of salt; semi-skimmed milk: 150ml; water: 150ml; Greek yoghurt (0% fat): 2 tbsp; Small handful of fresh blueberries; pecans, toasted and roughly chopped: 1/2 tbsp; mixed seeds: 1 tsp

This nourishing bowl might sound unusual, but combining warming spices with grated carrot and raisins is a proven winner and contributes 2 of your 5-a-day. Topping the porridge with pecans and mixed seeds adds healthy fats and helps to absorb the vitamins in carrots.

Features:

10 Mins
Serves 1
Easy

Ingredients

60g rolled porridge oats
1 small carrot, peeled and grated (about 40g)
25g raisins
1/2 tsp ground sweet cinnamon
1/4 tsp Pinch of mixed spice
pinch of ground nutmeg
1 tsp maple syrup
Pinch of salt
150ml semi-skimmed milk
150ml water
TO SERVE
2 tbsp Greek yoghurt (0% fat)
Small handful of fresh blueberries
1/2 tbsp pecans, toasted and roughly chopped
1 tsp mixed seeds

Directions

Tip the rolled porridge oats into a small saucepan with the grated carrot, raisins, cinnamon, nutmeg, mixed spice, maple syrup and a pinch of salt. Mix well and cover with the milk and water.
Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.
Add extra milk if you prefer a looser consistency, and divide between bowls. Serve topped with Greek yoghurt and a scattering of blueberries, pecans and pumpkin seeds.