Carrot Cake Porridge

Ingredients

• 1 carrot (Peeled and finely grated)
• 80 g porridge oats
• 400 ml whole milk (Use an extra splash of milk or water if the porridge becomes too thick)
• 0.5 tsp ground cinnamon (Plus optional extra for serving)
• 0.25 tsp ground ginger
• ground nutmeg (A generous grating for the porridge; optional extra for serving)
• salt (A pinch)
• 30 g sultanas
• 1 tbsp maple syrup (Honey may be used instead; add more or less to taste)
• 0.5 tsp vanilla extract (Vanilla bean paste may be used instead)
• 60 g full-fat cream cheese (For the topping)
• 40 g Greek yogurt (For the topping)
• maple syrup (For sweetening the cream-cheese topping; honey may be used instead, to taste. Estimated amount: about 15 g)
• vanilla extract (For the cream-cheese topping, to taste. Estimated amount: about 1 g)
• pecans or walnuts (Crushed, for serving; estimated amount: about 15 g)

Steps

1. 1

   Peel the carrot and grate it on the fine side of a box grater. Fine grating helps the carrot cook evenly with the oats; use the coarse side if preferred.

2. 2

   Place a heavy-bottomed saucepan over the work surface and add the oats, grated carrot, milk, cinnamon, ground ginger, nutmeg, salt, and sultanas.

3. 3

   Set the saucepan over medium-low heat. Cook for 6–8 minutes, stirring regularly so the oats do not catch on the bottom and become smooth and creamy.

4. 4

   Watch the consistency as the porridge cooks. If the oats absorb the milk too quickly and the mixture becomes overly thick, stir in a splash of additional milk or water and continue cooking until the oats are tender and creamy to your liking.

5. 5

   Remove the saucepan from the heat once the porridge has reached the desired consistency.

6. 6

   Add the maple syrup or honey and the vanilla extract or vanilla bean paste to the hot porridge. Stir thoroughly, tasting and adjusting the sweetener as desired.

7. 7

   While the porridge is cooking or immediately afterward, place the cream cheese and Greek yogurt in a bowl. Add maple syrup or honey and vanilla extract to taste.

8. 8

   Mix the topping until completely smooth and creamy, with no visible streaks of cream cheese.

9. 9

   Divide the warm porridge between two bowls. Spoon the cream-cheese topping over each portion.

10. 10

    Finish with crushed pecans or walnuts and, if desired, an extra sprinkle of cinnamon or nutmeg. Serve warm.

Notes

The topping quantities for sweetener and vanilla were not specified in the transcript, so add them to taste. The creator recommends loosening the porridge with extra milk or water if needed.

Nutrition per serving

• breakfast
• porridge
• vegetarian
• carrot cake
• quick
• stovetop
• comfort food
• winter