Especially in fall and winter I need warming grains to poke up the inner flame and nurture my intestines.
So this winter I made a recipe with oats and carrots, a great tasting morning meal which can also be a nice way to add some extra veggies to your diet or to that of a picky child!
Naturel rolled oats and oatmeal are a traditional breakfast cereal with great nutritional benefits. You can read more here.
Besides the health benefits oats are also very versatile: you can make porridge, bake cookies and bars, mix them into your veggie burgers, and much more. What do you do with your oats?
Carrot oatmeal breakfast bowl (1 person)
125 ml nut milk
50 g rolled oats
½ cup roughly grated carrot
1 tbsp sultanas
zest and juice of 1 mandarin or ½ orange
½ tsp cinnamon
¼ tsp ginger powder
pinch of nutmeg
1 – 2 tbsp chopped raw walnuts or almonds, maybe dry-roast them first for deeper flavour
Put the nut milk, I like to use coconut milk, in a pot and bring to a soft boil.
Stir in oats and grated carrot and reduce to a simmer.
Then add the sultanas, zest and juice and the spices. Stir everything well and let it simmer for about 8 minutes till everything is smooth and creamy and the carrots cooked. Stir occasionally and when it gets a little dry, add some water.
In the simmer time you can crack and chop your walnuts or almonds.
Serve in your favourite bowl, sprinkle with the nuts and maybe some extra coconut milk.
For me this breakfast is sweet enough, but you can always add a little maple syrup!