Carrot Cake Porridge
Staying true to my carrot theme this week (if you missed it, check out the recipe for Ultimate Carrot Cake), today I present Carrot Cake Porridge. I always try to have some sort of vegetable in the morning, whether that’s a greens drink, spinach or carrots in my smoothies, or One Pan Eggs & Greens (which was featured in the LocalEats newsletter this week!). I love a good shot of nutrients, antioxidants, and energy in the morning.
Breakfast might be my favorite meal of the day. There are so many possibilities that are far more exciting than the box of sugary cereal with nasty pasteurized skim milk I ate most of my life. This Carrot Cake Porridge was created when the hubby and I stayed in Anakiwa, New Zealand last year.
You want to make sure you use steel cut oats and soak them overnight covered in water with a tablespoon of yogurt or buttermilk. Properly preparing the oats like this reduces the phytic acid and makes them more digestible. That way your body can actually take in the nutrients without having to work overtime. The rules for eating grains are 1) as least processed as possible, and 2) properly prepared.
Try this for breakfast this weekend and let me know what you think! You’ll notice the measurements are very loose — this is more of an art than a science. Just add however much you like!
Carrot Cake Porridge
Ingredients:
1-2 c. steel cut oats water to cover 1 Tbsp. yogurt or buttermilk 1-2 carrots, grated 1-2 apples, grated 1 tsp. cinnamon 1-2 Tbsp. honey 1/2 c. chopped walnuts or pecans flax mealDirections:
Place the oats in a pot, cover with water, stir in yogurt or buttermilk, cover and leave in a warm place overnight to soak. Drain the water the next morning, cover again with water, and cook on the stovetop until done.
Stir in grated carrots, apple, honey, cinnamon, and nuts, then sprinkle flax meal on the top of each bowl.
Never underestimate the power of breakfast! Add a green smoothie or an Orange Berry Green Tea Slushie and you’ll be ready to rock.
Do you eat steel cut oats? What is your favorite breakfast meal?
This post is linked to Slightly Indulgent Tuesday
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Apr 06, 2012 @ 17:21:09
Looks yummy! I love carrot cake, so I’m definitely looking forward to trying this new oatmeal flavor.
Apr 14, 2012 @ 04:27:32
looks great and the kids love carrot so no problems in gettting them to try it :)
May 03, 2012 @ 12:35:16
I found your recipe through pintrest. I have been making overnight steel cut oats by boiling them for 3 minutes and sitting them on the stove over night. I hadn’t read about soaking them before but it twigs a memory.
My question is, could I soak through the day, pour off the water then do my overnight cook?
May 03, 2012 @ 13:49:01
Absolutely! I don’t see that it would be a problem at all :)
May 11, 2012 @ 14:06:29
Do you soak you nuts too? This really looks good and something I will enjoy.