Carrot-miso Porridge

• 2 small or 1 medium carrot, peeled and grated
• 80g jumbo rolled oats
• 1 tablespoon sweet white miso paste
• 2 x pitted medjool dates, chopped
• 500ml milk of your choice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginegr
• 1 tablespoon almond butter
• 2 tablespoons natural yogurt
• Maple syrup to drizzle
• 1 tablespoon chopped pecans and pumpkin/sunflower seeds to op

Add all of the ingredients except the yogurt, maple, pecans and seeds into a pan and cook on a medium to low heat for around 8-10 minutes until the carrots and oats have softened. Divide between the bowls . Stir in the natural yogurt, drizzle the maple syrup and top with the chopped pecans and seeds.