Carrot + Tahini Breakfast Porridge is oatmeal’s cool cousin. Take your basic banana + peanut butter staple and turn things up a notch in flavor!
I’m a creature of habit. I get my routine down, and then it takes a lot out of me when things shift. Anyone else? One of my habits lately has been a warm breakfast. As spring turns to summer, I’ll ease back into smoothies- but for now, I’m so satisfied by a hearty grain porridge.
Now, just because I love my routine doesn’t mean I don’t lean in to variety! So, I’m frequently mixing up meal time with different vegetables, different nuts/seeds, and different grains. The simple swap from my usual peanut butter to tahini helps me get just a tiny bit more phytosterols and manganese in my diet. Plus, anytime I can sneak vegetables in to a meal often lacking.. that’s a win.
Alas: Carrot + Tahini Breakfast Porridge is my new habit of choice. It’s a high-fiber breakfast with healthy fats from coconut and sesame and added protein to help dampen the glycemic response.
Main ingredients in Carrot + Tahini Breakfast Porridge
To make this bowl come to life you’ll need:
- Shredded Carrots
- Riced Cauliflower
- Chia Seeds
- Sesame Seeds
- Shredded Coconut
- Gluten-Free Oats (or other grain)
- Maple Syrup (or Stevia)
- Full-fat Coconut Milk (or Milk of choice)
The shredded carrots and riced cauliflower add a lot of volume to make this feel like a true oat porridge, but I’m able to use significantly less grain. This is helpful for women with PCOS trying to cut back on carbohydrates as well as anyone following more of a high-fat diet. If you are completely grain-free, omit the oats completely and use larger portions of vegetables.
I like using chia seeds or flax seeds mixed in with oats/vegetables as they help give a really dense and filling texture to the meal. If seeds aren’t your thing, try nut flour (almond meal) or even a neutral bean (like Cannelini Beans). Once it’s all cooked up together, you won’t even notice them!
Let’s Talk Toppings
Obviously, the drizzled Tahini is a key component of this recipe! To make it more on the sweet (versus savory) spectrum, I like to mix in half of the maple syrup directly to the tahini. You’ll get a more liquid-y butter for that perfect drizzle effect. For a sugar-free option, use liquid stevia and a small amount of water.
Outside of that, toppings are where you can get creative! I’m a big fan of chopped dates, fresh carrots, and extra seeds. Other ideas are coconut flakes, sea salt, cacao nibs, or cinnamon.
Carrot + Tahini Breakfast Porridge
- 1 medium Carrot shredded
- ½ cup Cauliflower riced
- ¾ cup Full-fat Coconut Milk
- 1 tbsp Chia Seeds
- ¼ cup Gluten-Free Oats
- 1 tbsp Maple Syrup
- 1 tbsp Sesame Seeds
- ½ tbsp Coconut Flakes
- 1 tbsp Tahini
- In a saucepan, combine the oats, carrots, cauliflower, chia seeds, sesame seeds, and coconut milk. Bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Stir in the shredded coconut and half of the maple syrup.
- Mix together the other half of the maple syrup and tahini.
- Add the cooked porridge to a bowl, and drizzle on the tahini mixture. Add extra toppings as desired. Enjoy!
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