Here’s the thing. I went the entire duration of winter without eating the winter breakfast essential, and yet suddenly spring has sprung, and porridge is back on the menu.
Every. single. day.
I’m having it at home, I’m taking it in my keep cup on the way to work in the morning, and I’m looking for it on restaurant menus.
It’s just so deliciously good.
I’ve realised I have just lied to you. I actually did have porridge in winter. Top Paddock’s Oat porridge with strawberry & rhubarb compote, violet sugar & pistachios.
At number 48 on The Urban List’s 50 meals you should have eaten if you live in Melbourne, it had to be done.
Anyway, most people are familiar with my inability to have a simple breakfast. I like all the bells & whistles. I tried out this combination years ago, but recently I have been experimenting and finally have perfected Heidi Sze’s Carrot cake porridge to suit my taste, and my Instagram feed can demonstrate that.
Does it taste like carrot cake? Probably not. But salad porridge sounds just ridiculous and plain wrong.
It’s a great way to sneak in one of your 5 a day & boost your fibre intake, so try it out, let me know what you think and if you can improve it, please do tell.
Carrot cake porridge / serves one
1/3 cup rolled oats
3/4 cup almond milk (or milk of choice – ensure non-dairy contains at least 120mg calcium/100ml)
1 tbsp vanilla protein powder (optional – I used due to lack of protein in almond milk) or dash of vanilla extract
1 small carrot, grated
1 pitted date or a sprinkle of sultanas
1 tsp cinnamon
1. Cook porridge as normal on stove, or in microwave. But the stove makes creamier oats…
2. Add carrot, cinnamon and dried fruit, and continue to cook
3. Add water and protein powder if need be and stir to combine
4. Serve topped with one of the following:
– tahini + maple syrup
– tahini + a sprinkle of granola
– pumpkin & sunflower seeds + maple syrup
– pumpkin & sunflower seeds + tahini + maple syrup.
So many options.