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Carrot Cake Oats
by
Matte Black Bowls
(IC: instagram)
1 Person
15 min
One of my go to and all time favourite porridge combinations is carrot cake oats. A lot of people find the idea of adding carrots into your breakfast odd when they see me do it, but I love the texture and flavours it adds – as well as squeezing a portion of veg and more fibre into the first meal of the day. I like to add extra spices in, but you can pick and choose what you want – and experiment with other flavours and textures too. This is so warming, especially as the weather is getting colder at the moment - cosy & autumnal!
Experiment with your toppings
Oats are so versatile
It also works as a baked recipe!
Carrot Cake Oats
Recipe details
Ingredients
- 50g Oats
- 300ml milk (dairy or non-dairy) – or use 50;50 milk and water
- 80g grated carrots
- Handful of raisins
- 1 TSP Cinnamon
- 1 TBSP Honey
- 1 TSP Mixed Spice (or ginger, or nutmeg) optional
- 1/2 TSP Orange Zest optional
- Toppings: Yoghurt, Peanut Butter, Chopped Dates, Granola.
Instructions
- Soak the oats in 100ml of milk or water for around 15-30 minutes if you have time, no worries if not.
- Add the oats, 200ml of the milk, cinnamon, mixed spice orange zest, and grated carrots to a non-stick pan over a low heat. Stir occasionally for 5-10 minutes, adding more liquid as you feel necessary.*
- Add the raisins and honey and continue to cook for another 5 minutes making sure it doesn’t dry out or stick to the bottom.
- When its ready, spoon into a bowl and experiment with adding whatever toppings you feel like. I used a spoonful of yoghurt, a chopped date, sprinkled some chia seeds and cacao nibs, then drizzled some peanut butter over.
Tips
- If you find the carrot texture still too crunchy for your own liking, you can add the grated carrots for an extra 5 minutes in 100ml of water or milk before adding the rest of the ingredients.
Want more details about this and other recipes? Check out more here!
Published September 30th, 2020 4:31 PM
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