Carrot cake for breakfast – who doesn’t dream of this? Though while carrot cake contains, well, healthy carrots, it is also often loaded with sugar and fat, so not really something you could enjoy as a healthy start of your day. Since I am not only a huge carrot cake fan, but also have a soft spot for a bowl of warm porridge in the cold season, I decided to mix the two into a delicious, albeit healthy breakfast dish. I recommend using vanilla soy milk for this, as it is sweet enough so you don’t need to add any more sugar (unless you have a really sweet tooth, in this case you can add a little brown sugar).
- 1/3 cup rolled oats
- 2/3 cup vanilla soy milk
- 1/3 cup water
- 1 small carrot
- 1 – 2 tablespoons chopped nuts (pecan works best, but use whatever you have handy)
- 1/2 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 pinch of brown sugar (optional)
In a small pot, heat soy milk and water until boiling. Meanwhile, peal and clean the carrot and grate finely. Add oats, grated carrot, nuts and spices to the boiling soy milk and stir well. Reduce the heat and simmer for about 15 minutes. (If you have, use a non-stick pot for this, so you don’t have to worry about the porridge sticking to the pot and can leave the kitchen for your morning routine.) Stir again, and add some more soy milk or brown sugar if needed. Enjoy your breakfast!