People to the porridge! I mean porridge to the people!
Aah, this “home sweet home” breakfast that always gives you that cozy feeling and that you can create in 1001 ways. Never gets boring. Ever. It is 1) easy 2) healthy 3) filling 4) versatile. Plus easy to digest, gluten-free and cheap. Yep yep.
This recipe is kind of a “throw together” thing. I didn’t feel like having bananas or apples on top of the porridge (again) but I didn’t wanna leave the house in the morning just for the sake of buying the fruit that I wanted (pineapple….?). After looking around in the kitchen I decided to give the carrots a chance and sacrifice that old pomegranate, that I have bought months ago. It was totally dried out and hard as a coconut on the outside but as soon as I opened it, surprise: perfectly juicy and fresh!
Watch out: This is not a “hurry-up breakfast” as the carrots need to get blended and the pomegranate seeds to pulled out with a lot patience (I mean: a looooot of patience), but it is perfect for the weekend or a lazy morning. Give it a try and let me know what you think of the carrot “sauce”. Enjoy.
Ingredients: (2 pers.)
3 dl whole-grain oats
3 dl hot water
3 tbsp lime juice
2 tbsp agave syrup
2 tsp blackcurrant powder (is totally optionally, but gives a nice contrast color and a hint of blackcurrant taste)
for the carrot “sauce”
2 middle sized carrots
1 dl oat milk
1 pinch vanilla extract
1 tbsp chia seeds
Use whatever fruits you have on hand. I used pomegranate, oranges and coconut chips.
1. Cook water for the porridge. Pour over oats and add lime juice, agave syrup and blackcurrant powder. Stir and let it sit for ca 10 minutes.
2. Peel the carrots and chop them in ca 2 cm chunks. Add dates (remove the core), oat milk, vanilla extract and chia seeds. Blend until the desired consistence.
3. Split the porridge into 2 bowls, cover with carrot “sauce” and top with some fruits. Pour some extra oat milk on top of the porridge and enjoy!