Carrot Cake Porridge

Breakfast
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Carrot Cake Porridge

This breakfast porridge is loaded with hidden veggies - carrots and spaghetti squash!
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 2 cups cooked spaghetti squash
  • 1/2 cup cooked chopped carrots
  • 1/2 cup apple sauce
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 12 seedless raisins
US Customary - Metric

Instructions

  • Combine all ingredients except raisins in a saucepan and bring to a gentle simmer.
  • Allow to simmer for 5-7 minutes until thickened.
  • Using a hand-held blender process a couple of times to achieve an oatmeal or porridge-like texture.
  • Add raisins and simmer for another 1-2 minutes.
  • Remove from heat and serve warm.
  • Optional: garnish with chopped nuts, shredded carrots, chia seeds or drizzle of coconut milk.

Notes

Nutrition Facts
Carrot Cake Porridge
Amount Per Serving (1 serving)
Calories 142 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 41mg2%
Potassium 345mg10%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 5451IU109%
Vitamin C 5mg6%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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