After my banana bread, this breakfast recipe is probably the one I’ve been asked the most to share. Thanks to all the spices and nuts, it literally feels like a hug in a bowl – so comforting and warming.
The best thing about this recipe is the adaptability though: the combination of ingredients works amazingly well for overnight oats or an instant muesli too, which is the perfect option for summer. I really urge you to try it, even if you’re sceptical about mixing carrots with oats. Let me know what you think!
Swiss people will probably be a bit confused why I compare this porridge to carrot cake, which is usually very sweet. The reference stems from a British carrot cake – you won’t be surprised if you know me… Their carrot cake contains lots of walnuts and is slightly spiced with ginger and cinnamon, which makes it considerably less sweet than the Swiss version.
Base ingredients
50g porridge oats
1 tsp chia seeds
1dl oat milk
1dl water
1 small carrot
1 small banana
Spices
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp turmeric
a good pinch of ground nutmeg
a good pinch of ground cloves
1/2 tsp maca (optional)
Nuts & co
a handful of
walnuts
almonds
sunflower seeds
pumpkin seeds
sultanas
Serves 1
- Add the oats, chia seeds, oat milk and water into a small saucepan.
- Finely grate the carrot directly into the saucepan.
- Mash the banana with the back of a fork and add to the oats.
- Add all the spices, nuts and sultanas and mix well.
- Turn up the heat and stir constantly. Cook on high for a couple of minutes, then turn the heat off completely and leave to rest for 5mins, stirring occasionally. If the porridge is too dry, add a splash of water. If it’s still quite runny, add an extra teaspoon of chia seeds and stir well.
- When it has reached your desired consistency, pour into a bowl.
- Top it with berries, more nuts and drizzle with almond or peanut butter – whatever you fancy. Enjoy!
Optional:
Not a fan of oat milk? I prefer oat milk in porridge and coffee over any other plant based milk due to its mild and slightly sweet taste. However, flavour highly depends on the brand and I suggest you try a few different ones; you’ll most probably find one you’ll like. If you’d rather go for an alternative, almond milk works particularly well with these ingredients too. For a super indulgent and rich porridge, go for coconut milk.
You cannot stand the taste of bananas? No worries, use a small apple instead and grate it into the mix along with the carrots. This works particularly well if you make the muesli version, but is also delicious in warm porridge.
Not a raisin-lover? Either you love or hate them, I totally get that. I recommend swapping raisins for a chopped up medjool date or some juicy dried apricots. Mix and match as you like!
