Serves: 4
Prep: 5 minutes Cook: 20 minutesCarrots in porridge? For some, an odd combination but we promise, it is super delicious! We have also added hemp seeds, a complete vegetarian protein source with a mild nutty flavour. They are becoming more widely available all over the world.
This breakfast is:
| ingredients |
|---|
|
1 cup oats |
|
3 cups of water |
|
2 medium carrots, grated |
|
1 tsp cinnamon |
|
1 1⅓ tbsp linseeds (flaxseeds) |
|
¼ cup raisins OR died cranberries |
|
¼ cup walnuts (or other low FODMAP nuts you like) |
|
½ cup milk of your choice |
|
4 tbsp hemp seeds (optional) |
|
Maple syrup to serve |
In a medium pot, add the oats and water stirring with a wooden spoon over medium heat.
When the oats just come to a boil, turn the heat down and add the carrots and cinnamon, stirring.
When the porridge has cooked to your liking, about 10-12 minutes total, take off the heat and stir in the linseeds (flaxseeds), dried fruit and nuts.
Serve into 4 bowls and top with the milk, maple syrup and to boost your protein, 1 Tbsp of hemp seeds.
For a gluten free option, try using quinoa instead of oats.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1214 Kj / 290 cal |
| Protein | 9.60g |
| Carbohydrates | 29.50g |
| Sugar | 12.30g |
| Total Fat | 14.00g |
| Saturated Fat | 2.00g |
| Fibre | 5.60g |
