Baked Carrot Cake Buckwheat Porridge

This morning I woke up to a beautiful blanket of snow, the first snow I've seen this year!! I was craving something different than my usual buckwheat porridge, but still wanted something warming and filling, so I decided to bake my porridge instead! Baked Carrot Cake Buckwheat Porridge is the perfect breakfast for a Saturday morning when you have a little extra time. This bake is perfectly crispy on the top while still being warm and soft on the inside. With the addition of spices like cinnamon, ginger, and nutmeg, you'll have a delicious and warming breakfast, perfect with a big mug of tea and a book.

For my Baked Carrot Cake Buckwheat Porridge, you will need:

• 1/4 cup Bob's Red Mill Creamy Buckwheat
• 1/4 cup Silk Organic Unsweetened soy milk (or milk of choice)
• 3 baby carrots, or one small carrot
• 1 ripe banana
• 1 tsp ground cinnamon
• 1/2 - 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• toppings of choice

Directions:

Preheat your oven to 350 degrees. While you wait, combine your buckwheat and milk in a bowl and allow to soak for 10-15 minutes until it becomes soft. Grate your carrot with the finest grater you have, and set aside. Mash your banana into a puree, saving a few slices for decoration. Once the buckwheat has softened, add the carrot, banana, cinnamon, ginger, nutmeg, vanilla, and baking powder to the bowl, mixing thoroughly until all ingredients are combined. Add the rest of the banana slices on the top and place in the oven for approximately 20 minutes, or until the top is crispy. Remove from the oven and allow to cool for a couple minutes, then top with any nuts, nut butter, or fruit of your choice for a healthy and filling breakfast!