Carrot Cake Oats with Cream Cheese Frosting
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.)
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.