I’m back from New York and, although I miss my friends and the time away from my thesis, I do not miss the weather. It is bitterly, bitterly cold, with an icy wind that cuts through every layer of clothing and drives the watery snow sharply into the face, eyes, nose, mouth, and slashes at any exposed flesh. 5 degrees C now feels positively tropical. I’m also happy to get back into a breakfast-eating routine; the on-the-go nature of my visit, little sleep, sporadic eating, and the fact that none of my friends eat breakfast (must be an American thing) meant my favourite meal didn’t really get a look in. And that’s fine – but I’m searching for positives amidst post-holiday blues and breakfast is one of the few.
The first time I tried this, I used far too much carrot and didn’t cook it for long enough, leading to a rather unappetising bowl of congealed oats and raw carrot. I’ve discovered that the trick is overnight soaking — it serves a dual purpose of allowing flavours to infuse whilst softening the carrot, making cooking time minimal. I transferred mine to a slow cooker in the morning and cooked it on high for an hour or so, but I’ve given instructions for heating it over the stove too.
- 1 small carrot, coarsely grated
- 1 cup of oats (100g)
- 3 cups of unsweetened almond milk, or any other milk (750ml)
- 2 large handfuls of sultanas
- 2 tsps of coconut sugar/maple syrup/honey, or more to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- to serve (optional): toasted pecans, desiccated coconut, more coconut sugar, spoonful of yoghurt
- The night before you want to eat this, stir together the oats, sultanas, spices, and sugar (if using honey or maple syrup instead, don’t add yet) in a large bowl.
- Stir in the grated carrot.
- Pour over the milk, and honey/maple syrup if using. Stir well.
- Put the bowl in the fridge overnight.
- In the morning, transfer to a saucepan and heat gently until everything is hot – about 5-10 minutes. Serve into bowls and add whatever toppings.