Carrot cake oatmeal
What? Carrots for breakfast? Well why not? Carrots are as sweet as fruit and fruit is often consumed at breakfast so I figured it could be used as a substitute in my breakfast. Plus, I liked the idea of having carrot cake for breakfast. I used a recipe from Oh She Glows, a healthy vegan blog.
I don't have an amazing abundance of stuff in my pantry, so I used the following ingredients listed in the recipe:
*1 heaped cup of finely grated carrots
*1 cup oat milk plus extra where necessary
*1 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg
*1/2 cup oats
*A bite size chunk of banana
*Toppings: raisins, pumpkin seeds, coconut shavings and yoghurt
The method is a one pot simplicity. I soaked all ingredients except the toppings in a bowl overnight as this would speed up the cooking process the next day. The next morning, I put these ingredients in a pot, boiled and simmered away as I would when cooking normal porridge. After around 10 minutes, everything melted together. Excited...
You can add sweeteners to the oatmeal, but I thought it was sweet enough as the carrots and banana were a natural sweetener. Yoghurt added extra creaminess and the pumpkin seeds/coconut gave the meal a crunch. As the oatmeal on its own looks like a mysterious orange glob, the toppings make the porridge look more palatable.
I forgot where I got the recipe for carrot hummus, but the end result was pretty delicious. It was the standard hummus recipe with a can of chickpeas, tahini, garlic and lemon juice... plus two slightly boiled carrots and a bit of fresh minced ginger. These are my work snacks for the week :)