Carrot Cake Porridge

An ideal breakfast on these cold mornings just to warm you up and get you going.
Ingredients
4 serves of porridge oats
1/3 cup coarsely grated carrot
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
50 g raisins
soy milk, I used almond milk and it is delicious
15 g chopped walnuts, again I used almond nuts
raspberries and blueberries to decorate
Method
Place the oats in a saucepan and cook according to directions, using either soy milk, water or almond milk.
Add the carrots, raisins, nuts, ginger, cinnamon and nutmeg and cook for 2 minutes. The carrots should become soft, add more milk if necessary.
Serve hot in 4 bowls and top with the raspberries and blueberries.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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