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Carrot + Tahini Breakfast Porridge Recipe by Kate Daugherty
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5 from 1 vote

Carrot + Tahini Breakfast Porridge

A high-fiber breakfast bowl with hidden vegetables
Course Breakfast
Cuisine Mediterranean
Keyword coconut milk, Dairy-Free, high-fiber
Total Time 10 minutes
Servings 1
Calories 378kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition Info: 378 Calories per Serving | 45g Carbohydrate | 18g Fat | 10g Protein | 9 g Fiber | 10g Sugar
Grain-Free: Omit the oats and increase cauliflower to 3/4 cup. 
Sugar-Free: Use liquid stevia in place of maple syrup.
More Protein: Add a scoop of grass-fed Whey or Collagen Peptides
No coconut milk: Use oat milk or other milk of choice. 
Leftovers: Refrigerate in an airtight container for up to three days. Makes a fantastic overnight oats / cold porridge! 
Shop my Ingredients: Thrive Market Coconut Milk - Chia Seeds - Sesame Seeds - Gluten-Free Oats - Tahini - Maple Syrup - Joolies' Medjool Dates