1 small carrot, grated
½ tsp cinnamon
¼ tsp ground ginger
240ml almond milk
1 tbsp cashew or almond butter
1 tbsp agave nectar or maple syrup
1-2 tsp Arctic Berries Seabuckthorn Powder
2 tbsp plant-based yoghurt
To serve: fruit, extra nectar or syrup, extra cashew butter
- Warm the oats, grated carrot, cinnamon, ground ginger, cashew/almond butter, agave nectar or maple syrup and almond milk in a saucepan over a medium heat. Stir until creamy. Just before serving, stir through most of the Seabuckthorn powder.
- Stir the remaining Seabuckthorn powder into the plant-based yoghurt.
- Serve the warm porridge with the Seabuckthorn yoghurt and any extra toppings.