I could eat carrot cake any day of the week. Combine my favourite winter breakfast of oat porridge with my favourite cake and I'm sold!
One of the main struggles I see with my clients is that they don't know how to increase their protein intake at breakfast. Often, their breakfasts are high in carbohydrates and low in protein and fat, which we need to round out our meal, keep us feeling fuller for longer, to balance our blood sugar and to prevent overeating later in the day.
I don't believe you have to cut out these high carb breakfasts in order to get in more protein and healthy fat. Totally the opposite! You can still enjoy your favourite meals with a healthy twist to them, which (I believe) makes them taste even better.
Easy Carrot Cake Porridge
Ingredients:
3/4 cup pure oats (gluten-free) 3/4 cup coconut milk 1 egg, whisked (with 1 tbsp water) 1 carrot, grated 1/2 tsp grated ginger 1 pinch Himalayan salt 1/2 cup water 1 tsp cinnamon 1/4 tsp nutmeg 1 clove 1 tsp rice malt syrup (or maple syrup)
Method:
In a saucepan over medium heat, add the oats, coconut milk and egg. Stir well to combine. Add the carrot, ginger, salt, water, spices and syrup. Stir well to combine and continue stirring until the mixture thickens and the oats are cooked. Remove from heat, take out the clove and serve with a little coconut milk, topped with sliced banana, 1-2 tbsp LSA & chopped walnuts.
Enjoy!
Remember to tag me on Instagram @jacquibaihn_nutrition so I can see your creations!
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