When I decided to share a series of winter comfort food recipes I knew I needed to include porridge. But, if I’m going to share porridge, if I’m going as far as calling it a recipe, then it had better be pretty special right? It’s got to get a step further than oats and milk. So, I present to you my Carrot Cake Porridge. Renamed special occasion porridge by Glutenfreeman – which I think means only to be made on days when he is not in charge of the porridge pan…..
OK, so this porridge has a couple of extra steps compared to plain porridge but it’s still pretty quick. You can put it on simmer and get on with prepping lunches as long as you give it the occasional stir. My recipe serves two people with large appetites or three with a smaller appetite.
If you are making apple rings then cut an apple into circles approx.. 2 – 3 mm thick and lay out on baking sheet. Bake in oven 160C for 10 – 15 mins, removing slices as they start to brown.
Meanwhile, place all porridge ingredients into the pan and stir well to combine together. Add ½ cup of water and cook on a low heat, stirring occasionally to make sure that the porridge doesn’t stick. As the porridge starts to thicken and cook keep adding water until the oats have broken down giving the porridge a creamy consistency. I usually add in total 1½ – 2 cups of water depending on how slowly the porridge is being cooked (the slower the porridge the more liquid it will gradually absorb.
If you are looking for an all in one version that you can stir occasionally whilst getting on with other things then start with 1½ cups of water with all of the other porridge ingredients. Your done when the porridge has gone from watery to thick and creamy looking.
Top with the walnuts and sunflower seeds (and syrup and apple slices if using).
My basic porridge to which I add a whole range of toppings is approx. ½ cup oats, 1 cup milk and 1 cup water per person, cooked slowly to form a thick, creamy porridge. I tend to use either whole milk, almond milk or cashew milk. Of the three cashew is the lightest and imparts the least taste into the porridge. I tend to combine this with vanilla and nut butters to add flavor and texture.
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.