I have always been a massive fan of cereal and porridge.  I was the kid who could eat cereal for breakfast, lunch and dinner. One of my favourite muesli ingredients was oats so when I was put on a gluten free diet at the age of 12, I was less than impressed to learn they were off the menu!! Luckily I have since found Bob Mills gluten free oats and am able to enjoy them again!!

As it is now cooling down in Brisbane I am able to enjoy porridge for breaky whenever I have enough time to cook them. This carrot cake oat recipe is so creamy and delicious it will warm you up on a cold morning. 

What you will need:

1 cup almond milk

Β½ cup gluten free oats

1/3 cup finely grated carrot

1 Tbsp chopped walnuts

1 tsp pepita’s

1 tsp sunflower seeds

1 tsp cinnamon

1/8 tsp nutmeg

Pinch of ginger

Pinch of salt

1-2 tsp maple syrup (depending on how sweet you like it)

What to do:


In a saucepan on a medium heat, combine the above ingredients and cook approximately 8-10 minutes stirring when needed.

Remove from heat and pour into bowl. Top with your favourite toppings.

Some of my favourite toppings

include a dollop of yoghurt, some slices of banana or some chopped walnuts.

Sarah xx