This is my first official autumn recipe of the year.
It’s my favourite cooking season, and this is one of the easiest things to make. It goes lovely by itself, as a dessert, with savoury dishes or as a topping on pancakes or oatmeal.
I don’t know what I was afraid of, but I was ready not to like this stuff one single bit. I’m so glad I bit the bullet and gave it a try because I love it so much, I can’t stop making it! This is my new go-to breakfast.
I found this recipe on Smitten Kitchen, and I really enjoyed it. They’re a great easter breakfast, not too sweet and the topping is super tasty. the only thing I’d do differently is to grate the carrots finer than I did.