Carrot Cake Porridge

Print Recipe

Carrot Cake Porridge

Breakfast Dish
Course: Breakfast
Servings: 2

Equipment

  • Handheld blender, saucepan

Ingredients

  • 2 cups cooked spaghetti squash
  • 1/2 cup cooked chopped carrots
  • 1/2 cup apple sauce
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 12 seedless raisins

Instructions

  • Combine all ingredients except raisins in a saucepan and bring to a gentle simmer.
  • Allow to simmer for 5-7 minutes until thickened.
  • Using a hand-held blender process a couple of times to achieve an oatmeal or porridge-like texture.
  • Add raisins and simmer for another 1-2 minutes.
  • Remove from heat and serve warm.
  • Optional: garnish with chopped nuts, shredded carrots, chia seeds or drizzle of coconut milk.

Notes