Hot carrot cake bircher
Prep
10 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
4
Skill
Ingredients
1 carrot, peeled, grated
200g rolled oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (optional)
2 cups trim milk or So-Good™ Almond & Coconut Unsweetened milk
Spicy nut mix topping
1/4 cup pistachios, finely chopped
2 tsp white or black sesame seeds
1/2 tsp ground cumin (optional)
1 tsp finely grated orange zest
200g rolled oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (optional)
2 cups trim milk or So-Good™ Almond & Coconut Unsweetened milk
Spicy nut mix topping
1/4 cup pistachios, finely chopped
2 tsp white or black sesame seeds
1/2 tsp ground cumin (optional)
1 tsp finely grated orange zest
To serve
Greek yoghurt, orange segments
Nutrition per serving
1150 kJ
energy kj
9 g
protein
2 g
saturated fat
7.6 g
dietary fibre
31 g
carbohydrate
3 g
sugars
53 mg
sodium
Method
- Mix together the grated carrot, oats, spices and milk. Cover and place in the refrigerator to soak overnight.
- To make the spicy nut mix topping, toast the sesame seeds and pistachio nuts in a dry pan until golden brown. Using a sharp knife or food processor, roughly chop the toasted pistachios and sesame seeds with the cumin and orange zest. Place in a jar with a lid and set aside.
- Next day, tip the soaked cereal into a saucepan and add another half cup of milk. Heat for 7-8 minutes on a low heat until most of liquid is absorbed. Alternatively, place in a heat proof bowl and cover. Place in microwave and cook on high for 3 minutes.
- Serve with Greek yoghurt, slices of orange and spicy nut mix topping.
1 carrot, peeled, grated
200g rolled oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (optional)
2 cups trim milk or So-Good™ Almond & Coconut Unsweetened milk
Spicy nut mix topping
1/4 cup pistachios, finely chopped
2 tsp white or black sesame seeds
1/2 tsp ground cumin (optional)
1 tsp finely grated orange zest
200g rolled oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (optional)
2 cups trim milk or So-Good™ Almond & Coconut Unsweetened milk
Spicy nut mix topping
1/4 cup pistachios, finely chopped
2 tsp white or black sesame seeds
1/2 tsp ground cumin (optional)
1 tsp finely grated orange zest
To serve
Greek yoghurt, orange segments
Nutrition per serving
1150 kJ
energy kj
9 g
protein
2 g
saturated fat
7.6 g
dietary fibre
31 g
carbohydrate
3 g
sugars
53 mg
sodium
- Mix together the grated carrot, oats, spices and milk. Cover and place in the refrigerator to soak overnight.
- To make the spicy nut mix topping, toast the sesame seeds and pistachio nuts in a dry pan until golden brown. Using a sharp knife or food processor, roughly chop the toasted pistachios and sesame seeds with the cumin and orange zest. Place in a jar with a lid and set aside.
- Next day, tip the soaked cereal into a saucepan and add another half cup of milk. Heat for 7-8 minutes on a low heat until most of liquid is absorbed. Alternatively, place in a heat proof bowl and cover. Place in microwave and cook on high for 3 minutes.
- Serve with Greek yoghurt, slices of orange and spicy nut mix topping.