Carrot Cake Porridge

75g oats / buckwheat flakes (GF)

Mylk / Water (to taste)

Pinch of salt

Handful Sultanas

1 large carrot, grated

1 tsp cinnamon

Nutcessity Gingerbread Almond Butter

Combine your flakes / mylk (I use oat mylk) on the hob, stir on a low heat until desired consistency. Stir in the carrot, sultanas, cinnamon & salt, and keep mixing for another minute or so. Again - desired consistency. I like mine pretty stodgy!

Add your nut butter at the end - which will melt in nice n’ easy.


Mike Duckworth