Carrot Cake Porridge

Staying true to my carrot theme this week (if you missed it, check out the recipe for Ultimate Carrot Cake), today I present Carrot Cake Porridge. I always try to have some sort of vegetable in the morning, whether that’s a greens drink, spinach or carrots in my smoothies, or One Pan Eggs & Greens (which was featured in the LocalEats newsletter this week!). I love a good shot of nutrients, antioxidants, and energy in the morning.

Breakfast might be my favorite meal of the day. There are so many possibilities that are far  more exciting than the box of sugary cereal with nasty pasteurized skim milk I ate most of my life. This Carrot Cake Porridge was created when the hubby and I stayed in Anakiwa, New Zealand last year.

You want to make sure you use steel cut oats and soak them overnight covered in water with a tablespoon of yogurt or buttermilk. Properly preparing the oats like this reduces the phytic acid and makes them more digestible. That way your body can actually take in the nutrients without having to work overtime. The rules for eating grains are 1) as least processed as possible, and 2) properly prepared.

Try this for breakfast this weekend and let me know what you think! You’ll notice the measurements are very loose — this is more of an art than a science. Just add however much you like!

Carrot Cake Porridge

Ingredients:

Directions:

Place the oats in a pot, cover with water, stir in yogurt or buttermilk, cover and leave in a warm place overnight to soak. Drain the water the next morning, cover again with water, and cook on the stovetop until done.

Stir in grated carrots, apple, honey, cinnamon, and nuts, then sprinkle flax meal on the top of each bowl.

Never underestimate the power of breakfast! Add a green smoothie or an Orange Berry Green Tea Slushie and you’ll be ready to rock.

Do you eat steel cut oats? What is your favorite breakfast meal?

This post is linked to Slightly Indulgent Tuesday