Purple carrot porridge
Adding carrots to porridge not only helps boost your fibre intake but also makes those oats look amazing. This can be prepped the night before and gently warmed through in a saucepan or in the microwave with a splash more water.
Ingredients (serves 2-3)
400g purple carrots, peeled, roughly chopped
100g whole rolled oats
350ml almond milk
1 tsp ground cinnamon
2 tbsp maple syrup
80g mixed berries
80g kiwi fruits, chopped
Handful dried coconut flakes
1. In a saucepan, bring the carrots and water to a boil over medium heat. Cover and simmer over low heat for 10 minutes or until the carrots are tender. Allow to cool before pureeing the carrots and cooking water with an immersion blender until smooth.
2. Toast the oats over medium heat for 5 minutes in a small saucepan, stirring constantly.
3. Add the almond milk, cinnamon and salt, bring to the boil, continue to cook over a low heat, stirring occasionally, for 12-15 minutes until the the porridge has thickened and is creamy. Stir in the carrot puree, season to taste with agave syrup.
4. Serve warm topped with mixed berries.
Nutritional information per serving (3): 315kcal, 1326kJ, 6.3g protein, 10.5g fat, 51.4g carbohydrates, 11.7g fibre
Gluten-free, vegan, vegetarian, soy free