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Carrot Cake Porridge

Carrot Cake Porridge

INGREDIENTS

  • 2 x good sized carrots 
  • 200ml PureOaty oat drink
  • 50g gluten free porridge oats
  • 1 tablespoon chopped pecan halves
  • 2 tablespoons of pumpkin seeds
  • 1 teaspoon of cinnamon
  • 2 tablespoons of sugar/sweetener

Directions

1.

Place your pumpkin seeds into the oven at 180c/160c fan/gas mark 4 for five minutes and until lightly roasted. Set to one side to cool a little.

2.

Peel and finely grate your two carrots and add these into a pan with your sugar, cinnamon, PureOaty and porridge oats.

3.

Stir regularly over a low heat on the hob until your porridge reaches your desired consistency.

4.

Pour into a bowl and top with chopped pecan halves and pumpkin seeds.