Carrot porridge made from cereal flakes with prunes
1 serving
5 minutes
Carrot porridge made from cereal flakes with prunes is a delicate and aromatic dish that combines the sweetness of dried fruits, a light nutty note, and the richness of grains. This recipe may have roots in traditional European porridges where healthy ingredients come together to create a nutritious breakfast. Carrot juice gives the porridge a special freshness and natural sweetness, while vanilla sugar adds subtle sophistication. Prunes soaked in boiling water become soft and fill the dish with deep, rich flavor. Cashews create a pleasant contrast by adding a crunchy texture. The uniqueness of this dish lies in its simplicity of preparation and the amazing harmony of flavors, making it an ideal option for morning meals. The porridge is not only nutritious but also beneficial, energizing you for the whole day.
1
Soak the flakes and whole prunes in boiling water overnight in a thermos or a regular thick-walled mug. The water should cover the flakes and rise above them by about a pinky finger's height.
- 7-grain flakes: 100 g
- Pitted prunes: 2 pieces
2
In the morning, place the porridge in a fireproof bowl, add carrot juice and vanilla sugar. Heat in the microwave.
- Carrot juice: 0.5 glass
- Vanilla sugar: to taste
3
Place on a flat plate, sprinkle with cashews. Serve with a tablespoon of soft cottage cheese.
- Cashews: 4 pieces
