Spicy Carrot Oats

Name: Spicy Carrot Oats
Yield: Makes 2 portions
Ingredients: hemp hearts; cacao nibs; 2 carrots, grated; 500 ml (17 fl oz/2 cups) Oat Milk or other plant milk; 500 ml (17 fl oz/2 cups) Oat Milk or other plant milk; 125 g (4 oz/1 cup) oats (or quinoa, rice, millet, buckwheat flakes); nut butter or chopped nuts or seeds, to serve (optional); nut butter or chopped nuts or seeds, to serve (optional); nut butter or chopped nuts or seeds, to serve (optional); 1 tablespoon currants; ½ teaspoon ground cinnamon; ½ teaspoon coconut oil; 125 g (4 oz/1 cup) oats (or quinoa, rice, millet, buckwheat flakes); 125 g (4 oz/1 cup) oats (or quinoa, rice, millet, buckwheat flakes); 125 g (4 oz/1 cup) oats (or quinoa, rice, millet, buckwheat flakes); 125 g (4 oz/1 cup) oats (or quinoa, rice, millet, buckwheat flakes)

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Ingredients

½ teaspoon coconut oil
½ teaspoon ground cinnamon
125 g

Breakfast
Gluten-free
Vegan
Spicy

Method

Gently heat the coconut oil in small saucepan, then add the cinnamon and stir gently. Add the oats and plant milk and bring to a simmer for 5 minutes until thickened and the oats are soft, stirring occasionally. Take the pan off the heat and ladle in the carrots and the currants.

Enjoy with a dollop of nut butter or a handful of chopped nuts, if using.