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Carrot Cake Porridge

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Carrot Cake Porridge

Surviving winter mornings in Buffalo requires extra warm socks, piping hot coffee, and cozy breakfasts. Porridge is often my go-to on these sorts of mornings. Its easy to whip out a big pot, throw in my grains, lots of spices, some nut milk, and let it cook. With a bit of sweetener and some fun toppings, porridge is almost always guaranteed to please everyone.
​First off, being gluten-free, I have enjoyed experimenting with the multitude of less-common grains available at health food stores or online. Our food industry uses wheat in so many things, but in reality there tons of other grains out there for us to use. And that is how I came across the grain base that I use in this – which was a Trader Joe’s discovery that I cannot recommend more highly. Do yourself a favor and grab a bag—or feel free to use steel cut oats in this recipe if you don’t have a Trader Joe’s near you.

Second, as you know, I am always looking for new ways to incorporate more veggies into my breakfasts – in smoothies, egg dishes, my Chocolate Zucchini Porridge, etc. I love a classic carrot cake because of it’s moist texture, strong spiced flavor, and lovely bring color. This porridge turns simple grains into a healthy, rich and creamy version or the beloved carrot cake dessert. 

Give this morning meal a try and let me know what you think!

Gluten Free & Vegan | Serves 4

4 medium sized carrots, peeled
3/4 cup plant based milk (I like this brand)
1 Tbsp. maple syrup
2 bananas, mashed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground cloves
Pinch fine sea salt
1 cup rice & quinoa hot cereal (you can purchase this at Trader Joes, but steel cut oats would also work)
1 tsp pure vanilla extract
1/2 tsp fresh lemon juice
1/3 cup dried fruit (raisins, cranberries, dried blueberries, etc – I used dried blueberries)

toppings (optional):
flaked coconut
chia seeds
extra ground cinnamon
extra dried fruit

  1. In a high speed blender, add 1/2 cup water and your carrots. Blend on high until you have a slightly runny and smooth puree. Add more water if mixture is too thick.
  2. In a medium-sized pot over medium heat, whisk together the carrot puree, almond milk, maple syrup, mashed banana, spices, and sea salt until smooth.
  3. Stir in the rice and quinoa flaked hot cereal. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 10 minutes, stirring frequently to prevent clumping, until thickened. Stir in extra almond milk or water if needed.
  4. Remove from heat and stir in the vanilla extract, lemon juice, and dried fruit.
  5. Garnish the oatmeal with your desired toppings and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for a couple days. They are delicious cold, too!