Carrot cake porridge recipe

With all of the flavours of classic carrot cake, this porridge is a dream breakfast. Sprinkle over a few toasted flaked almonds for crunch and added protein, if you like.

Prep time: 5 minutes | Cooking time: 5 minutes

SERVES

two

INGREDIENTS

• 80g whole rolled oats

• 400ml sweetened almond milk

• Pinch of finely grated nutmeg

• 1 large carrot, peeled and grated

• 1 tbsp sultanas (golden raisins)

METHOD

1. Put the oats, almond milk and nutmeg into a pan and simmer the porridge over a medium – high heat for three to four minutes, stirring frequently.

2. Stir through the grated carrot and sultanas and cook for a further minute.

3. Serve in bowls, sprinkled with a little more nutmeg, if you like, and enjoy immediately.

Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £20). Order your copy from books.telegaph.co.uk