Ingredients with Measurements:
- 1 cup rolled oats
- 2 cups unsweetened almond milk
- 1/2 cup grated carrots
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
Step-by-step instructions:
1. In a medium-sized saucepan, combine rolled oats, almond milk, grated carrots, raisins, chopped walnuts, maple syrup, cinnamon, ginger, nutmeg, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the porridge thickens and the oats are cooked.
4. Remove from heat and let it cool for a few minutes.
5. Serve the porridge in bowls and garnish with additional grated carrots, raisins, and chopped walnuts, if desired.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat and low heat
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 350
Fat: 11g
Carbohydrates: 57g
Fiber: 8g
Protein: 9g
Substitutions for ingredients:
- You can use any type of milk instead of almond milk.
- You can substitute the maple syrup with honey or agave nectar.
- You can use pecans or almonds instead of walnuts.
Variations:
- You can add shredded coconut or chopped apples to the porridge.
- You can use pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
- You can use steel-cut oats instead of rolled oats for a chewier texture.
Tips and tricks:
- To make the porridge creamier, you can add a tablespoon of almond butter or coconut cream.
- If the porridge is too thick, you can add more milk to thin it out.
- You can make this porridge ahead of time and reheat it in the microwave or on the stovetop.
Storage instructions:
Store the leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the porridge, add a splash of milk and microwave it for 1-2 minutes or heat it on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the porridge in a bowl and garnish it with grated carrots, raisins, and chopped walnuts.
Garnishes:
Grated carrots, raisins, and chopped walnuts.
Pairings:
This porridge pairs well with a cup of coffee or tea.
Suggested side dishes:
You can serve this porridge with a side of fresh fruit or a slice of whole-grain toast.
Troubleshooting advice:
- If the porridge is too thick, add more milk to thin it out.
- If the porridge is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to store the leftover porridge in the refrigerator and reheat it thoroughly before consuming.
Food history:
Carrot cake is a popular dessert that originated in the United Kingdom during World War II when sugar was rationed. Carrots were used as a substitute for sugar to sweeten cakes and other desserts. Carrot cake porridge is a healthy twist on this classic dessert.
Flavor profiles:
This porridge has a warm and comforting flavor with hints of cinnamon, ginger, and nutmeg. The grated carrots add a subtle sweetness and a pop of color.
Serving suggestions:
Serve this porridge for breakfast or as a healthy dessert.
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