Autumn (fall) has always been my favourite season. It isn't as dramatic in Western Australia as it can be elsewhere, because our native trees aren't deciduous and the weather isn't cold enough to give really bright foliage colour. However, I still find it beautiful. I also love the shift from long hot summer days to cool crisp nights that are set against a generous scattering of mild sunny days. When it isn't sunny, grey drizzle provides an excuse for cozy hours indoors with tea and books.
With the cooler weather, I also renew my love affair with warming foods. I find it is too hot for porridge in Australian summer, but at this time of year, I welcome its ability to warm you from the inside out.
|Carrot cake porridge|
This carrot cake porridge will definitely warm you up. It is comfort food at its best, and apple and currants complement the carrot to give a sweet but nutritious breakfast. It doesn't need to be limited to breakfast either. Yesterday I had it for lunch!
Carrot cake porridge
A satisfying meal that delivers slow release energy with plenty of flavour
Makes one generous serve
Author: Bite-Sized Thoughts, but with a nod to the many other similar recipes out there
1/2 cup rolled oats
1/2 large carrot, grated (equal to approximately 1 cup grated carrot)
1 small apple, diced
1 tbsp currants
1 tsp vanilla
1 tsp cinnamon or mixed spice
1/2 cup non-dairy milk of choice (I used unsweetened vanilla almond)
1/2 - 1 cup water, to taste (less will give a thicker porridge)
Combine all ingredients in a small saucepan and heat over medium-high heat, covered, for approximately 5 minutes, stirring regularly. Remove the lid and cook on low heat for an additional 2 to 3 minutes, or until the porridge has thickened up.