Carrot cake porridge

Name: Carrot cake porridge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 250 ml semi-skimmed milk (or use your favourite); 2 medium carrots, coarsely grated; 40 g sultanas; 2 tsp ground cinnamon, to taste; 80 g porridge oats; 40 g Linwoods Cold Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries; 40 g walnuts, chopped; 200 g Skyr, or Fage Total 5% Greek Yogurt

This hearty porridge offers layers of texture and uses sultanas and grated carrots for a natural sweetness that’s almost as good as cake for breakfast.

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VegetarianHealthySource of fibreSource of protein9 plant varieties

Serves4
CourseBreakfast
Prepare5 mins
Cook10 mins
Total time15 mins

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250ml semi-skimmed milk (or use your favourite)
2 medium carrots, coarsely grated
40g sultanas
2 tsp ground cinnamon, to taste
80g porridge oats
40g Linwoods Cold Milled Flaxseed, Sunflower, Pumpkin & Chia Seeds & Goji Berries
40g walnuts, chopped
200g Skyr, or Fage Total 5% Greek Yogurt

Place the milk in a saucepan with 250ml water, the carrots, sultanas, cinnamon and a pinch of salt. Bring to a simmer and cook for 2 minutes.
Add the oats to the pan and cook gently for 5-7 minutes, stirring until soft and creamy.
Stir in most of the flaxseed mix and walnuts, then divide between bowls. Top with the yogurt, sprinkle over the reserved seeds and nuts, then serve.

Cook’s tip

Simmering the sultanas briefly before adding the oats helps them to plump up and become juicier and softer. This also releases their natural sweetness into the liquid, which then infuses into the oats as they cook. If you like porridge a little sweeter, serve with a drizzle of maple syrup.

Typical values per serving when made using specific products in recipe