Baked Carrot Cake Porridge
Serves 3-4
You can not beat porridge on a cold miserable morning!
You can make individual porridge’s and leave them unbaked in the fridge for up to four days. I always pre-soak the oats in the milk over-night covered in the fridge which makes them more digestible, but bear in mind you may need to add a little extra milk in the morning.
If there are any leftovers you can store it covered in the fridge for up to four days and eat it cold from the fridge which is similar to a bread pudding! But think of it more like a carrot bread pudding (without the bread of course!)
What you need
What you need
200g gluten free oats
600ml coconut or almond milk
4 carrots, washed, ends removed
1-2 tsp finely grated ginger
2 tsp ground cinnamon
50g sultanas
2-3 tbsp maple syrup
50g roughly chopped walnuts
For the maple crusted walnuts
3 tbsp coconut oil
50ml maple syrup
100g walnuts
What you do
Leave the oats for at least 10 minutes to absorb the milk (see tips).
Stir all the other ingredients through the soaked oats and pour into your chosen dish option.
Meanwhile make the maple crusted walnuts by placing the oil, syrup and walnuts in a saucepan.
Gently heat the oil and the maple syrup for a few minutes until it has reached simmering point.
Pour this over the porridge and leave to soak in for five minutes.
At this point you can place the un-baked porridge in the fridge until need be.
When you come to want to bake the porridge pre-heat the oven to 170 oC.
Place the dish in the oven for approximately 15 minutes until it is baked through.
Remove it from the oven and serve with Coconut Collaborative on the side.
To serve, choose any of the following:
130g Coconut Collaborative natural yoghurt
