I would literally live of oats if I could. You can do so much with the simple humble ingredient and whats best is that it is not only is it inexpensive, it’s gluten free, low in saturated fat, high in fiber and its filling. Oats can be so simple to make either with water, plant based milk or cows milk, there is very little one can do to make it go wrong.
However, as my obsession with oats grew so did my need to spice them up and add different ingredients. I never considered vegetables in my breakfast until I came up with this incredible little recipe. This recipe is quite like carrot cake so it feels indulgent but its a super healthy alternative.
I always recommend doing oats on the stove or hob rather than the microwave but obviously when in a rush this is a convenient option.
85g Rolled or Jumbo Oats
250ml of water or plant based milk (Almond works well here)
One medium carrot (grated or spiralized)
1 teaspoon of ginger
1 teaspoon of cinnamon
Optional: 15g of walnut halves for the topping (or another other nut, I usually use whole almonds)
Simply add the oats, carrots, raisins and the milk or water to the saucepan and cook for 3 to 5 minutes on a medium heat until they are hot and creamy. Just before they reach this stage I usually add the cinnamon and ginger so the spices are tasted throughout. I tend to use organic jumbo or rolled porridge oats as usually oats take a longer period of time to cook and will need a higher volume of liquid.
Give the mixture a good stir and pour into a bowl and enjoy topped with your favourite nuts.