Carrot cake oatmeal porridge
This carrot cake oatmeal brings the spicy flavor of carrot cake to your breakfast plate with oat flakes, cinnamon, and crunchy walnuts. Quickly prepared on the stove with milk and carrot juice and finished with grated carrot and coarsely chopped walnuts, it is perfect for a warm autumn breakfast or a cozy brunch.
Ingredients · Servings 4
- 250 ml semi-skimmed milk
- 200 ml carrot juice
- 75 g oat flakes
- 200 g carrots
- 30 g walnuts
- 1 tsp ground cinnamon
Method · 20 min
- Step 1 is really simple: place a small saucepan on the heat and add the milk, cinnamon, carrot juice, and oatmeal. Bring to a boil and let simmer for 3 minutes.
- Meanwhile, finely grate the carrots. Use a fine grater for this, so the carrot strips soften faster.
- Remove the oatmeal from the heat before mixing in the grated carrots. Let rest for 2 minutes.
- Divide the still-warm carrot cake porridge evenly among four bowls and finish with coarsely chopped walnuts.
- Tip: Want to make it a little sweeter? Add a spoonful of liquid honey and enjoy.
Step-by-step plan to prepare the “Carrot cake oatmeal” recipe
Tip: Want to make it a little sweeter? Add a spoonful of liquid honey and dig in.
