Does anyone else consider porridge a healing meal? The warmth that spreads through your hands as you clasp the bowl, the soothing texture that clings to the tongue… Seems to me that porridge is quite the therapeutic breakfast. After cooking a batch, your entire kitchen will also smell kind of like a bakery, which is always nice.
Sometimes, we all need a hug, and that’s exactly what you can expect from my recipe for carrot and coconut cream porridge.
I eat a lot of porridge. In fact, I eat a lot of porridge secretly laced with vegetables. And those vegetables usually take the form of either zucchini or carrot. I thought it was about time I shared a recipe for carrot porridge with the blogging world. I continue to be plagued by recipe requests over instagram for cooking carrot oats. Here, I’ve taken it up a notch with carrot and coconut cream porridge. There’s nothing like adding a dose of vegetables to the breakfast table! I promise there’s also a creamy taste and plenty of cinnamon induced goodness included in this bowl.
For such a simple recipe, this will possibly be the best carrot-cake-doppelganger / vegetable-hybrid breakfast you have ever slurped straight from the saucepan.
Lots of love, your author fuelled by the magical healing properties of porridge, Rosie.
- 40g rolled oats
- 25g finely grated carrot
- 1 teaspoon ground cinnamon
- 50ml coconut cream
- 200ml water
- Add all ingredients to a small saucepan and stir well
- Cook over medium-low heat, stirring occasionally, until porridge is bubbling and thickened (about 5 minutes). The oats should be broken down slightly.
- Pour into a bowl, and pile on the toppings! My favourites are blueberries, banana, peanut butter, chopped nuts and seeds.