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Recipes /

Carrot Cake Porridge

Ingredients

2 x good sized carrots

200ml PureOaty oat drink

50g gluten free porridge oats

1 tablespoon chopped pecan halves

2 tablespoons of pumpkin seeds

1 teaspoon of cinnamon

2 tablespoons of sugar/sweetener

Directions

Place your pumpkin seeds into the oven at 180c/160c fan/gas mark 4 for five minutes and until lightly roasted. Set to one side to cool a little.
Peel and finely grate your two carrots and add these into a pan with your sugar, cinnamon, PureOaty and porridge oats.
Stir regularly over a low heat on the hob until your porridge reaches your desired consistency.
Pour into a bowl and top with chopped pecan halves and pumpkin seeds.