recipe by Saskia Gregson-Williams
Breakfast is my favourite meal of the day, and as everybody preaches, definitely the most important! The way you start your day can determine exactly the kind of day you have; A quick breakfast eaten in haste can lead to a day of rushed behaviour and adrenal energy, if you skip breakfast all together often worry, stress and fatigue creep in. However, if you set your alarm a mere 5 minutes earlier, and make yourself a delicious, wholesome breakfast not only will you be energised but your outlook on the day to come will be far more positive! Just by taking those few extra minutes of calm in the morning can completely change your day.
My favourite breakfasts for this time of year is without a doubt porridge. When it’s oh so brrrr outside, there’s nothing thats more comforting than a bowl of warming goodness – that leaves you with that energising glow and the feeling of a warm hug in your stomach. Nothing beats it! Porridge can be one of those breakfasts that can be completely bland, or creamy and full of flavour. Today I’m sharing my recipe for carrot cake oatmeal, which is one of my absolute favourite variations. It has all the taste of carrot cake, and is just amazing for your health too. Carrots are a wonderful source of the immune boosting Antioxidant beta carotene which converts into Vitamin A in the body. It is also a good source of vitamin C, iron and calcium. This is a sneaky way to add tons more nutrients to your breakfast, and it tastes delicious!
1/2 cup oats
1 cup almond/brown rice milk (we like Rude Health)
1 ripe banana
1 tsp vanilla extract
1/2 cup grated carrot
1 tbsp cinnamon
1/2 tbsp ginger
a small pinch of nutmeg
In a saucepan Bring the milk to the boil, lower heat and add your oats, mashed banana, vanilla extract. Allow the oats to simmer for a few minutes before adding your carrot and spices. Mix well, and continue to simmer for a few more minutes. Pour into a bowl and top with more banana slices, pecans and generous dollop of almond/peanut butter.