Porridge with carrot and nuts
~15 minon the hobFusionVeganDairy-free
459kcal
17 gprotein
52 gcarbs
17 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 666 | 25 g |
| Emmagetting lean | 27% | 367 | 14 g |
| Jackgrowing | 24% | 321 | 12 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Porridge oats60 g
- Unsweetened soya milk200 ml
- Carrots100 g
- Walnuts15 g
- Maple syrup10 g
- Porridge oats120 g
- Unsweetened soya milk400 ml
- Carrots200 g
- Walnuts30 g
- Maple syrup20 g
- Porridge oats240 g
- Unsweetened soya milk800 ml
- Carrots400 g
- Walnuts60 g
- Maple syrup40 g
From your store cupboard
Ground cinnamonSalt
If you can’t get it
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Peel the carrot and grate it on the fine side of the grater, so it cooks down into the porridge. Coarsely grated, it stays hard and gets in the way.
- Put it in a pan with the oats, the soya milk, 100 ml of water, a teaspoon of cinnamon, a pinch of ginger and a pinch of salt. Salt in a sweet porridge isn’t a mistake — without it the porridge tastes flat.
- Bring it to the boil and cook over a gentle heat 8 minutes, stirring constantly.
- It’s done when the carrot has gone translucent and the porridge closes slowly behind the spoon.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes, until fragrant.
- Pour the porridge into a bowl, trickle over the maple syrup and scatter with the nuts. The carrot sweetens the porridge by itself, so add the syrup last and to taste. Serve at once — within 5 minutes the porridge thickens and clings to the spoon.
- Peel the carrot and grate it on the fine side of the grater, so it cooks down into the porridge. Coarsely grated, it stays hard and gets in the way.
- Put it in a pan with the oats, the soya milk, 200 ml of water, a teaspoon of cinnamon, a pinch of ginger and a pinch of salt. Salt in a sweet porridge isn’t a mistake — without it the porridge tastes flat.
- Bring it to the boil and cook over a gentle heat 8 minutes, stirring constantly.
- It’s done when the carrot has gone translucent and the porridge closes slowly behind the spoon.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes, until fragrant.
- Pour the porridge into a bowl, trickle over the maple syrup and scatter with the nuts. The carrot sweetens the porridge by itself, so add the syrup last and to taste. Serve at once — within 5 minutes the porridge thickens and clings to the spoon.
- Peel the carrot and grate it on the fine side of the grater, so it cooks down into the porridge. Coarsely grated, it stays hard and gets in the way.
- Put it in a pan with the oats, the soya milk, 400 ml of water, a teaspoon of cinnamon, a pinch of ginger and a pinch of salt. Salt in a sweet porridge isn’t a mistake — without it the porridge tastes flat.
- Bring it to the boil and cook over a gentle heat 8 minutes, stirring constantly.
- It’s done when the carrot has gone translucent and the porridge closes slowly behind the spoon.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes, until fragrant.
- Pour the porridge into a bowl, trickle over the maple syrup and scatter with the nuts. The carrot sweetens the porridge by itself, so add the syrup last and to taste. Serve at once — within 5 minutes the porridge thickens and clings to the spoon.
Allergens: Cereals containing gluten (1), Tree nuts (8), Soya beans (6)
