Carrot cake porridge
Serves 2
1 carrot
1 green apple
1 cup quick oats
½ cup desiccated coconut
1 cup coconut milk
¼ cup maple syrup
2 tsp cinnamon
Optional to serve:
Coconut yogurt
Additional ¼ cup desiccated coconut
Directions
Remove skin from apple. Finely grate the apple and carrot and place them into a pot.
In the same pot, combine the quick oats, coconut, coconut milk, maple syrup and cinnamon. Stir until combined.
Place the pot on medium heat and simmer for 8-10 minutes, stirring occasionally.
Once combined and ready to eat, top with a dollop of coconut yogurt. Serve and enjoy!
This recipe also works well as overnight oats. If you have any leftovers, place them into an airtight container and then into the fridge. When you are ready to eat, just top it with a dollop of coconut yogurt and your favourite toppings.
Simply Modify
(IDDSI 7) Easy to chew: Suitable
(IDDSI 6) Soft & bite-sized: Suitable
(IDDSI 5) Minced & moist: Use quick oats rather than regular ones. Ensure carrot, apple and coconut are grated into pieces no bigger than 4mm. If not, be sure to chop them down further. When serving, ensure the spoonful is cohesive with no liquid running off.
(IDDSI 4) Pureed: Using an immersion blender or conventional blender, blend until smooth. If the consistency is too dry, incorporate additional coconut milk. Do not blend the coconut yogurt with the porridge. Instead, dollop it on top. There is something delicious about tasting food that has both warm and cold components! Yum!
