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.
