Carrot Cake Couscous Breakfast Porridge
Author: Eat Thrive Glow
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup couscous
- 4 cups milk
- ½ tbsp butter (grass-fed if possible)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ cup organic cane sugar (add more to taste)
- ¼ cup raisins
- ¼ tsp vanilla extract (add more to taste)
- ¼ cup shredded carrots
- 2 oz Neufchâtel cheese (American style)
- ½ tbsp butter
- 2 tbsp milk
- 2.5 tbsp powdered sugar
- Whisk all of the porridge ingredients together except for the raisins.
- Cook on medium low heat until the couscous is soft and creamy, stirring frequently.
- Remove from heat and add raisins.
- Place all of the ingredients into a mixer and beat until smooth and creamy.
- Drizzle the glaze over the porridge.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/carrot-cake-couscous-breakfast-porridge/
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