Carrot Cake Porridge

    Carrot Cake Porridge


    51 people made this

    This porridge tastes like carrot cake. It uses Scotch oats, apple, carrot, sultanas, cinnamon, nutmeg, ginger and it is topped with pecans and plain yoghurt.

    Serves: 6 

    • 4 cups (1 litre) water
    • 1 cup Scotch oats
    • 1 apple, peeled, cored and chopped
    • 1/2 cup carrot, grated
    • 1/2 cup (80g) sultanas
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1 pinch salt
    • 1 tablespoon butter
    • 3/4 cup pecans, chopped
    • 1 tablespoon brown sugar
    • 1/2 cup plain yoghurt

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Bring water to a boil in a heavy, large saucepan then stir in the oats. Reduce heat to a simmer then cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, sultanas, cinnamon, nutmeg, ginger and salt. Let the oats simmer until tender, about 20 more minutes.
    2. While the oats are simmering, melt butter in a frying pan over medium-low heat then stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
    3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yoghurt.

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