22mOrchard Apple Carrot Porridge
A plant-forward second breakfast porridge made with oats, apples, carrots, honey, and cinnamon. This vegetarian bowl is warm, simple, and orchard-garden sweet.
- Energy
- 384 calories per serving
- Protein
- 11.6 g per serving
- Carbs
- 67.8 g per serving
- Fat
- 9.2 g per serving
- Sodium
- 243 mg per serving
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Cook this recipe
- milk-3 cups
- rolled oats-2 cups
- water-1 cup
- medium apples-2 count
- carrots-1 cup
- honey-3 tbsp
- ground cinnamon-1 tsp
- vanilla extract-1 tsp
- fine salt-0.25 tsp
Dice the apples and grate the carrots before starting the stovetop cooking.
Keep fingers clear of the knife blade and box grater while preparing the apples and carrots.
In a medium saucepan, combine milk, water, and salt over medium heat and warm until gently steaming.
Stir in rolled oats, diced apples, grated carrots, cinnamon, and vanilla and bring to a gentle simmer.
Cook for 8 to 10 minutes, stirring often, until the oats are tender and the porridge is thick and creamy.
Stir carefully to avoid splashes from the hot porridge.
Remove from heat, stir in honey, and let the porridge rest for 2 minutes to settle.
Spoon into bowls and serve warm for a cozy second breakfast with orchard-garden sweetness.
Let the porridge cool slightly before serving, especially for children.
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