Creamy carrot cake porridge with avocado, apple, tahini and tomato
Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!
Creamy carrot cake porridge with avocado, apple, tahini and tomato
Serves 2
Ingredients
2 dl / 0.8 US cups rolled oats
4 dl / 1.6 US cups water
2 dl / 0.8 US cups oat mylk
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp ground cardamom
1 tbsp chia seeds
2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)
For serving
1 avocado
1 autumn apple
tahini
chia seeds
flakey salt + freshly ground black pepper
How to
Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.
Add the carrots and let simmer for a few seconds. Remove from the heat.
Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!
Breath. Be here. Enjoy!