Recipe courtesy of Lauren Barber.

Vegan Carrot Cake Porridge

Vegan Carrot Cake Porridge

You'll need:

40g Planet Organic sprouted rolled naked gluten free oats

1 medium sized carrot, peeled and grated

1 tsp chia seeds

1 tsp ground ginger

1 tsp ground cinnamon

1 tbsp dessicated coconut

300ml coconut milk

1 tbsp coconut yoghurt

Add all of your ingredients to a pan, excluding the

coconut yoghurt and a small amount of grated carrot

for topping.

Stir gently over a medium heat for 5 minutes or so,

until the gluten free oats have absorbed the liquid, and

the carrot has slightly softened. You may at this point

wish to add a touch more liquid depending on how

- Remove from the heat and stir in your coconut yoghurt before transferring to a bowl.

- Top with a sprinkling of dessicated coconut (and/ or coconut flakes if you have them), the remaining raw carrot and if you like some added crunch a few pumpkin seeds work well. If you do like your porridge a tiny bit sweeter you can add a drizzle of agave to finish.

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