CARROT CAKE OATS

This morning I decided to branch out of my usual banana-peanut butter porridge (I know, what a shocker) and test out a recipe I've been thinking of creating for a while, after being inspired by similar recipes online.

TO MAKE:

1. Add a spotty ripe banana and 1 grated carrot to a small pan with cinnamon and a little bit of water. Let it simmer to bring out the sweetness of the banana (and to ensure that you get no nasty raw carrot chunk surprises in your finished product.)

2. add 1/2-1 cup of oats depending how hungry you are, and around 1/2 a cup of plant milk (i used hazelnut) and 1/2 water! add more plant milk instead of water if you prefer it more creamy.

3. Cook to your desired thickness, optional - add in a handful of blueberries if you like. Top with chia seeds, flax seeds, almond butter and anything else you like. (Would definitely recommend not skipping nut butter - such a nice sweet and salty combo.)

Hope you enjoy, please post any recreations on instagram and remember to tag me @thehippychickpea!!

Oceans of porridge love,

Alex

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