With a bit of time on my hands I decided to have a play in the kitchen and create something different for my brekky this morning. You’ve probably heard of zoats which are made using courgette (or zucchini if your Australian) to bulk out the volume of your porridge bowl and get in those extra micronutrients. However with some left over carrots and dates knocking about, I chose to create my own carrot cake oatmeal recipe.
I kept it very simple and the result was so delicious it was like eating desert for breakfast! My new obsession with rice milk really topped the dish off like the whipped cream to accompany a carrot cake. If I had gone to the supermarket and shopped for this recipe I probably would’ve over complicated it, but by just using what I had to hand, I discovered the perfect combination of ingredients – Sometimes less is more!
Method:
- Cook a cup of oats with 2 cups of water over the stove.
- Add most of the grated carrot and chopped dates leaving a little for topping, and continue to simmer gently.
- Once the oats are thickening up, add a teaspoon of honey and a teaspoon of ground cinnamon. You may want to add more honey at this stage if a sweeter taste is required, but the dates should sweeten the mix enough.
- Dish up in a bowl and decorate with the leftover grated carrot, dates, cinnamon and drizzle of honey. Serve with a side of heated rice milk to pour over just before enjoying in the sunshine 🙂
Dani Aneka 