Vegan Breakfast - Carrot cake porridge

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

Toast 1 cup of oats in a saucepan on low heat.

Add 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of turmeric, and a pinch of salt to the oats and mix.

Grate half a carrot and add it to the mix.

Add 2 tablespoons of ground flax seed to the mixture.

Pour in 1 cup of cashew milk and 1 cup of water, then stir.

Increase the heat to medium and let it simmer for about 5 minutes until it thickens.

After 5 minutes, add 2 tablespoons of syrup, 1/3 cup of raisins, and the remaining half of the grated carrot, saving a little for garnish.

Stir to combine and simmer for another 5 to 10 minutes, depending on desired thickness.

Turn off the heat and let it stand for a couple of minutes before serving.

Serve the porridge in a bowl, garnished with the reserved grated carrot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens