Carrot Cake Quinoa ‘Porridge’ Protein Pot

• 25 grams cooked quinoa
• 2 carrots small, grated
• 1 scoop vanilla PhD Woman, Exercise Support protein powder
• 1 teaspoon mixed spice
• 1 teaspoon vanilla extract
• 1 teaspoon syrup Jordan's skinny, vanilla + almond
• 4 tablespoons almond milk
• 2 tablespoons greek yogurt
• 1 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 2 tablespoons coconut oil
• 2 tablespoons date nectar or coconut syrup
• 1 tablespoon nut butter
• 1 scoop vanilla PhD Woman, Exercise Support protein powder
• 2 tablespoons flaxseeds I used Linwoods

1. Spoon the cooled, cooked quinoa into a jar and stir in the carrots, mixed spice and protein powder. Now pour in the vanilla extract, syrup and milk and stir well until you have a thick, porridge-like consistency. Add the yogurt on top and leave in the fridge.
2. GRANOLA: Preheat the oven to 190 degrees C. In a bowl combine the oats, cinnamon, raisins, protein powder and flaxseeds. Melt the coconut oil, syrup/nectar and nut butter in a small pan on a low heat. Leave to cool a little then pour into the dry oat mixture, stirring well until a little crumbly and sticky. Spread out on baking tray, then bake for about 15-20 minutes until golden and a little crunchy - leave to cool.
3. Now sprinkle a generous portion of this on top to finish off your carrot cake breakfast or dessert perfectly!

quinoa, carrots, vanilla phd, mixed spice, vanilla, syrup, almond milk, greek yogurt, rolled oats, ground cinnamon, raisins, coconut oil, coconut syrup, nut butter, vanilla phd, flaxseeds i

Taken from www.yummly.com/recipe/Carrot-Cake-Quinoa-Porridge-Protein-Pot-1268360 (may not work)