Carrot, ginger and blueberry porridge

The best thing about this porridge is the vibrant orange colour!  Anything this colourful must be good for you, right? The next time I make this I think I’ll add a little beet juice.   I also added a little orange and lemon juice for tang, if you do that be sure to add only a plant based milk, such as coconut or almond milk, the citrus will make dairy milk curdle. 

carrot juice

I added cashews, blueberries and pecans to mine but whatever you have in the pantry that will add a little crunch is perfect.

carrot porridge 2

 

Carrot, ginger and blueberry porridge
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups fresh juiced carrot and ginger juice
  2. 200g oats
  3. 1 cup milk
  4. 2 tbls maple syrup
  5. 1/2 roasted pecans, or almonds, or cashews or combo of all 3
  6. 3/4 cup blueberries
  7. anything you have in your pantry for garnish
Instructions
  1. Add the oats, carrot and ginger juice, and approx. 1 cup water to a saucepan. Bring to a simmer and cook to your liking.
  2. To serve, divide porridge among bowls top with maple syrup and nuts.
Notes
  1. I also added juice of 1 orange and half lemon, and used coconut milk instead of dairy milk.
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