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Hazelnut carrot cake oats

A delicious, filling breakfast that will get you ready for your day.
Serves 1.
Vegan.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

Ingredients:

1/3 cup whole rolled oats
2/3 cup hazelnut milk (I used a commercial variety which was sweetened; if using homemade, either use a sweetened batch or add sweetener to the oats to taste)
Heaped 1/2 cup of grated carrot (half of a large carrot, grated)
2 tsp hazelnut butter
1 tsp vanilla

Fruit, to top

Chopped hazelnuts, optional

Method:
1. Combine the oats, milk and grated carrot in a saucepan. Cook uncovered over medium-high heat until just starting to boil, approximately 3 minutes.
2. Reduce heat to low, add the hazelnut butter and vanilla, and allow the porridge to simmer uncovered for an additional 3 to 4 minutes, stirring regularly.
3.Top with fruit and/or chopped hazelnuts to taste.
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