Oh. My. God. This breakfast is literally the best I have ever eaten in my entire life – including pancakes. In honour of the drizzly weather and orange scenery that’s crept in over the last week or so, I decided to make a very autumnal breakfast; I woke up wrapped in my huge comfy duvet and did not want to get out into the chilly hallway to start the day (we don’t know how much bills are going to cost yet so we’re being really conservative with the heating), and I thought that a lovely, warm, spicy bowl of porridge could potentially be enough of an incentive to get up – I was right; this porridge tasted almost exactly like the uncooked mixture of my carrot cake recipe (in a nice way, not in a weird raw way) and today for the first time since I moved into the house a week ago, I am up, dressed, fed and blogging before 11am, which is definitely a result!

Autumn is my favourite season of all, and this porridge took my mind off the horrid weather that’s been plaguing Lancaster at the moment and got me thinking of reasons why I absolutely adore this time of year; bonfires, caramelised apples, big chunky scarves, crispy leaves and one extra blanket whilst tucked up in bed – I’m also weirdly excited to start lectures again in two days time! It’s an oddly optimistic time of year for me with the start of a new university term, and this breakfast was definitely a good way to start :)

Carrot Cake Porridge

Ingredients

50g of porridge oats

250ml of almond or soy milk

One teaspoon of agave syrup

One small grated carrot

One teaspoon each of cinnamon and vanilla extract

Half a teaspoon each of nutmeg and ginger

30g of raisins

A few walnuts to decorate

Method

1. Put all the ingredients (except the nuts) into a small saucepan and bring to the boil. Turn down the heat and simmer for around 7 minutes – make sure to keep stirring it – until it’s lovely and thick, and looks just like cake mixture.
2. Pour into a bowl and top with walnuts.

Makes one delicious bowl