Carrot and walnut porridge – have your cake, eat your oats too
Some people have a hard time stomaching the thought of vegetables for breakfast, but what could be more natural? If you’re a sceptic, I challenge you to try adding at least one vegetable to your morning meal. Just try it. It sets a healthy tone for the rest of your day and gives you a kick start on the way to attaining your “five-a-day” target.
Vegetables at breakfast don’t have to be limited to savoury starters, like bacon and eggs or omelettes. Get creative. I recently shared my chocolate beetroot porridge recipe and, seeing as it’s still so cold out, and because cereals are the morning go-to meal for most, I’d like to share another unconventional option to inspire more people to eat vegetables for breakfast… Carrot and walnut porridge.
1/2 cup oats
1 cup milk of choice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 small carrot, grated
1 small handful of walnuts (optional)
Combine all ingredients except nuts in a small saucepan over lowest heat on the stove and cook, stirring regularly until the porridge starts to thicken and bubble (about 10 minutes).
Pour into a bowl.
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