INGREDIENTS:
1 banana
45g gluten free porridge oats
250ml unsweetened almond milk
50g carrot
½ tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
2 tbsp raisins (optional)
25g vanilla vegan protein powder (optional)
1 tbsp walnut halves
Optional extra toppings:
2 tbsp granola
1 tbsp peanut butter
METHOD:
- Add the oats, 250ml almond milk, cinnamon, ginger,1 tbsp of raisins and protein powder in a pan over a medium heat
- Mash half the banana and grate the carrot them stir these into the pan
- Stir continuously for 3-4 minutes until thick and creamy (add more of the almond milk if required)
- Top with the walnuts, the rest of the banana (sliced) and raisins, and any other toppings of your choice
This carrot cake porridge is the perfect gut friendly, warming, wintery breakfast! It almost tastes festive with the added cinnamon and ginger. I love experimenting with different flavours in porridge so if you love carrot cake then this is definitely worth a try! It doesn’t need any added sugar as the banana and cinnamon add an amazing natural sweetness! Not everyone avoiding high fodmap foods can handle dried fruit so leave out the raisins if you can’t, but if like me you can tolerate small amounts then I definitely recommend adding them!