Sunday, October 18, 2020

Creamy Steel Cut Carrot Oats

I quite enjoy making our family a weekend brekkie all together! 
Lately I have been thoroughly enjoying adding zucchini or carrot to our breakfast porridge. 
Today's recipe for you is a great way to sneak in some veggies for your family, or yourself! It really bulks up the oats in a favourable low calorie density way! 
I cooked these steel cut oats in the pressure cooker as it meant I could get my morning walk in without having to stir over the stove! I also really like the creamy texture that cooking steel cut oats in the pressure cooker results in. However, if you don't have a pressure cooker - this would work on a stove top as well :-) 

            CREAMY STEEL CUT CARROT OATS

                Makes 4 servings: (pending your appetite!)

                You'll need:
                    1 cup steel cut oats
                    1 1/2 cups unsweetened almond mylk
                    1 1/2 cups water
                    2 carrots, shredded 
                    1 teaspoon vanilla
                    1 teaspoon cinnamon
                    1/2 teaspoon each ground ginger, nutmeg
                    1 Tablespoon raisins (optional)

                Place all the ingredients into the pressure cooker. 
                Set to low temperature and cook for 10 mins. 
                Serve with desired toppings! 

(I'm not great with technology 'stuff' -
but this link ~might~ show you a pic of how creamy they are fresh from the pressure cooker!) 


Mine was topped with frozen cherries, flax and my homemade yogurt.....
and of course my mandatory breakfast item of orange zest! 
I just loooooooooooove orange zest so much! 





The leftovers were turned into an upside down breakfast plate the next day!
I put it in a bowl overnight, then in the morning used a spatula to turn it upside-down on a plate and topped it with mango, berries, yogurt, cinnamon and.....orange zest of course!





QUESTION OF THE DAY:

Would there be leftovers of these creamy oats in your house or not?
What toppings would you use for the oats or the upside-down plate?
I reckon walnuts would also be a tasty addition!
 

1 comment:

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