Nutty Carrot Porridge
Course: Breakfast Skill level: easy Serves: 2 Vegan
100 g (3½ oz) porridge oats
1 carrot, grated
600 ml (1 pt) oat milk
¼ tsp nutmeg
½ vanilla pod, seeds only
2 tbs Meridian Peanut Butter with Seeds
2 tsp hemp hearts
2 tsp Meridian Date Syrup (optional) To Serve: blackberries and blueberries.
1 In a saucepan combine the oats, carrot, oat milk, nutmeg and seeds scraped from the vanilla pod. Bring to the boil and gently simmer for 6 to 8 minutes, stirring regularly until the oats are cooked and the porridge has thickened. If the porridge is too thick for your liking add some water or more oat milk. Remove from the heat and stir in the peanut butter.
2 Divide between two bowls and top with hemp hearts, date syrup, the berries and an extra drizzle of nut butter.
Pop the scraped vanilla pod into a jar of sugar to make vanilla sugar for use in cakes or biscuit recipes.