Carrot Cake Porridge
Blood Sugar: LowServings: 3Preparation Time: 5minMeal Category: Breakfast
Micronutrients:Vitamin AVitamin CIronFolateMagnesiumCalcium
Macronutrients per 100g
Energy
86kcal
Sugar
4g
Fat
2g
Fiber
3g
Sat fat
1g
Protein
4g
Carbs
14g
Sodium
45mg
Ingredients
- 3 finely grated Carrots
- 1 mug old-fashioned Rolled oats
- 2 mugs Milk
- 2 tsp Ground cinnamon
- 1 mug old-fashioned Rolled oats
- 2 mugs Milk
- 2 tsp Ground cinnamon
Preparation
1. Add 3 finely grated Carrots and 1 mug of old-fashioned Rolled oats to a saucepan over medium heat.
2. Use the same mug to measure 2 mugs of Milk and add to the pan, maintaining a 2:1 ratio of milk to oats.
3. Stir in 2 tsp Ground cinnamon.
4. Cook for 4-5 minutes, stirring constantly until thickened.
2. Use the same mug to measure 2 mugs of Milk and add to the pan, maintaining a 2:1 ratio of milk to oats.
3. Stir in 2 tsp Ground cinnamon.
4. Cook for 4-5 minutes, stirring constantly until thickened.
Micronutrients % of RDI
Iron
20% of RDI
Magnesium
61% of RDI
Vitamin C
25% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
29% of RDI
Folate
16% of RDI
Good to know
Optional: ½ tbsp maple syrup can be added for sweetness. Leftover porridge can be stored in the fridge for 2 days or in the freezer for up to 3 months. Reheat with a splash of milk. You can switch grated carrot for grated apple with raisins for an apple pie flavor.
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