Carrot-cake porridge

Carrot-cake porridge

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SERVES 4

INGREDIENTS
1 tbsp butter
2 carrots, grated
1 apple, chopped
125 ml dried cranberries
1 tbsp honey
1 tbsp grated ginger
1 tsp cinnamon
½ tsp cloves
250 ml oats
60 ml desiccated coconut
500 ml water

METHOD
1. Cook the butter, carrots, apple, cranberries, honey and spices in a pot for 4 minutes.
2. Add oats and coconut and cook for 1 minute.
3. Add water and bring to the boil. Simmer until the water is absorbed.
4. Serve with nuts and honey.

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