I began making this porridge in college during cold, long Canadian winters. It is a blend of oats, nuts and seeds, shredded carrots, spices and eggs. The spices add flavour without needing excess sweetener and it tastes extra luxurious. It’s rich in carbohydrates from the oats, carrots and dried cherries so it is functional for a high energy day or active kids. It can be kept in the fridge and used throughout the week with warm milk poured over. For someone looking to reduce their carbohydrates, you could swop half the oats for almond flour, or use have a small portion of this with a poached egg over spinach. The nuts on top add a dose of plant protein and a broad spectrum of minerals. More importantly, these are delicious when lightly toasted. On a Sunday morning, I love this with a spinach frittata and a cup of bitter green tea to balance the sweet.

1 cup of rolled oats
2 tbsp. flax seeds
½ cup oat bran
1 tsp. baking powder
1 tbsp. vanilla
½ tsp. each nutmeg, cinnamon, sea salt
4 eggs
½ cup dairy free milk
2 cups of shredded carrots
¼ cup dried cherries or raisins (omit if you wish to reduce sugar)

½ cup walnuts, chopped
½ cup pumpkin seeds
½ cup sunflower seeds
1 tbsp. honey or maple
1 tbsp. coconut oil
Pinch of sea salt

Mix the dry ingredients and wet ingredients separately and then stir to combine. Pour into a baking tray or any ovenware you wish. Top with the walnut mixture and bake at 375 degrees F for 20 minutes, or until soft but cooked through. Serve with warm or frother milk, or a dollop of yogurt (coconut or organic dairy), or as a side dish to a spinach frittata.

Sarah is a qualified Nutritional Therapist. Follow her on instagram at swnutrition.bm