A first: 'carrot cake' oats

I thought I would share the first ‘daring’ recipe that I made when I decided I wanted change; carrot cake oats. This was the first new breakfast I tried after years of being restrictive. It was my first step in striving for a new and stronger me. Carrot cake oats is warm, gooey, sweet and delicious; it is without a doubt one of my favourite things to have for breakfast

Carrot cake oats:

1 cup of almond milk

1/3 cup of oats

1 medium carrot

1 banana

½-1 tsp of cinnamon

Begin by heating the almond milk in a pan on the hob. As this heats grate the carrot and mash half of the banana. Once the milk has begun to bubble slightly turn down the heat and add the oats, grated carrot, mashed banana and cinnamon (amount to taste), and mix well. Simmer on a low heat for around 5 minutes, stirring occasionally, until the mixture has combined and is thick and gooey. Chop the remaining half a banana into slices. Serve the oats in a bowl and top with the chopped banana and any other yummy things you fancy. I love mine with homemade granola or dried mulberries, and a drizzle of peanut butter.