Carrot Cake Oats with Cream Cheese Frosting

Serves 1  

INGREDIENTS:

For the frosting:
3 tbsp vegan cream cheese 
2 tsp pure maple syrup

For the oats: 
2-3 tsp Aduna Baobab Powder
1 cup dairy-free milk 
1 carrot, peeled and grated 
3 tbsp raisins
1/3 cup jumbo oats 
1 tbsp milled flaxseed
spices to taste (cinnamon, ginger, nutmeg, cloves)

For the topping:
handful of nuts and seeds of your choice (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, etc.)

METHOD:

Heat the milk in a saucepan over medium-low heat and add the spices and grated carrot. Let it simmer for a few minutes before adding the raisins and simmering for another 5 minutes. Stir in the oats and flaxseed and cook until the texture is to your liking (approx. 5-7 minutes).

While this is cooking, toast the nuts and seeds in a nonstick pan over low heat, tossing frequently so they don't burn.

Remove the porridge from the heat and stir in the baobab powder. Spoon the porridge into a bowl, top with the icing, and sprinkle with nuts and seeds. Add an extra drizzle of maple syrup if you want a touch more sweetness.

Enjoy!