Stacey Clare is one of those people who is so passionate about what they do that it is contagious. She lives, breathes and eats (literally) what she teaches and always has a huge smile on her face to greet you. I’m lucky enough to have Stace as a regular contributor in each issue of Kid Magazine sharing her nutrition and lifestyle advice. And she has also been kind enough to share a few of her recipes on the blog, including her dairy-free banana and raspberry ‘nice cream’ and no-bake chocolate muesli bars. Now for a delicious breakfast recipe that you can set and forget – perfect for cooking overnight to wake up to the comfort of a warm meal.
Slow-Cooked Carrot Cake Porridge
Serves: 8 | Preparation time: 4 mins | Cooking time: 4 hours in the slow cooker or 45 mins in a 180°C oven
2 cups oat groats
3 large carrots, grated
2 tbsp cinnamon
1 tbsp vanilla powder
1 tspn nutmeg
2 x 400ml tins coconut cream
4 cups water
¼ cup dried fruit (optional)
Pop all ingredients in the slow cooker and stir carefully until well combined.
Cook on low for four hours and feel free to pop the ‘keep warm’ function on so you wake up to really warm oats. Just check the consistency in the morning, you may want to add some more milk/water if it’s too dry.
I love adding a bit more cinnamon and some fresh carrot and yoghurt to the top.
Stace’s tip: Oat groats are conventional (whole) oats before they’ve been steamed and pressed. They have a nuttier taste and take a lot longer to cook but the benefit is that you’re eating a less refined, wholefood option.
Stacey Clare is a healthy mum to two young boys and an accredited health & nutrition coach for mothers. This recipe comes from her hugely popular whole foods breakfast eBook ‘Quick & Healthy Breakfasts’. You can view more of Stace’s recipes, or connect with her on Facebook and Instagram.
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