Nutty Carrot Porridge


Porridge ‘pimped’ with the good stuff. What’s not to love?

100g porridge oats

1 carrot, grated

600ml oat milk

¼ tsp nutmeg

½ vanilla pod

2 tbsp Meridian Peanut Butter with Seeds

2 tsp hemp hearts

2 tsp Meridian Date Syrup (optional)

Blackberries and blueberries to serve


In a saucepan combine the oats, carrot, oat milk, nutmeg and seeds scraped from the vanilla pod. Bring to the boil and gently simmer for 6-8 mins, stirring regularly until the oats are cooked and the porridge has thickened. If the porridge is too thick for your liking add some water or more milk.

Remove from the heat and stir in the peanut butter.

Divide between two bowls and top with hemp hearts, date syrup, the berries and an extra drizzle of nut butter.

Chef’s tips - If you prefer, use half milk and half water.  Experiment with dried fruit, yogurt and scattering seeds on top.

Pop the scraped vanilla pod into a jar of sugar to make vanilla sugar for use in cakes or biscuit recipes.