Carrot Cake Oats Bowl

_INGREDIENTS:

• 200g grated carrots 
• 1.5 cups scotch steel cut oats
• 3 cups – 750ml milk of your choice (we used almond!)
• ½ cup raisins
• ½ tsp cinnamon 
• 1 tsp vanilla 
• 1 pinch nutmeg

TOPPINGS:

• Maple syrup
• Pumpkin seeds 
• Walnuts
• Greek Yogurt (or your favourite dairy free alternative like coconut yogurt)

_{INSTRUCTIONS:}

1. Grate the carrots then add to a pot along with the oats, raisins, cinnamon, vanilla, nutmeg and milk. 
2. Cook on the stove on a low to medium heat for 5-6 minutes, stirring often, until the mixture is creamy and reaches your preferred consistency.
3. To serve, transfer one portion into a bowl and top with Greek yogurt, maple syrup, pumpkin seeds and chopped walnuts. 
4. Transfer the other two portions into airtight containers. Store in the fridge for up to three days. 

To reheat your leftovers:

1. On the stove: Add 1 portion of the porridge into a pot with 1/4 cup milk. Heat on low until warmed through and creamy (add more milk if required)
2. In the microwave: Transfer 1 portion of the porridge into a microwave safe container, add ¼ cup milk and stir. Place in the microwave and cook on high, stirring every 20 seconds or so, until the porridge is hot. Add more milk along the way if required.