95 g/1 cup rolled/old-fashioned oats
375 ml/1½ cups water
250 ml/1 cup almond or coconut milk
2 carrots, grated
1 tablespoon pure maple syrup, plus more as needed
2 teaspoons coconut oil
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger pinch of sea salt
1 teaspoon freshly squeezed lemon juice
1–2 tablespoons almond butter (optional)
fresh coconut or coconut yogurt or Coconut Whipped Cream (page 29 of Leah’s new book, The New Porridge) (dark) raisins or sultanas/golden raisins toasted walnuts (page 30)
In a medium saucepan, combine all the porridge ingredients, except the lemon juice, and place over a medium-high heat.
Bring everything to the boil with the lid on but slightly ajar.
Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally, until the carrots are tender, the liquid is absorbed, and you have a creamy texture.
Stir in the lemon juice.
Stir in the almond butter (if using), then transfer to bowls and serve with the suggested toppings.