Overday oats, though, I am a fan of. Most often, I turn to them when I need a substantial mid-afternoon snack. Sometimes, I'll even enjoy them for lunch. These carrot and apple oats would work perfectly in either category. If you are a fan of overnight oats for breakfast, they could obviously fit in there too.
I know carrot-based oat dishes aren't new, and this recipe is simply my spin on a concept that has been blogged before. The truth is, I am on a bit of a carrot kick at the moment. Carrot cake flavours have taken over my imagination, and I suspect I'll be sharing more carrot containing snacks before long.
I topped these oats with diced apple rather than mixing apple pieces (or grated apple) through the oats themselves. I imagine a mixed up version would be equally enjoyable, and I might try that next time myself. If you like your oats with sweetener, then you could also add a little maple syrup or other sweetener to taste. The carrot, currants and apple do a good job of sweetening this naturally though.
Carrot and apple soaked oats
This dish can be prepared in the evening to give a delicious breakfast, or made in the morning to give a substantial afternoon snack (or an easy lunch!)
Vegan and low fat
Author: Bite-sized thoughts, with acknowledgement to the many similar recipes out there
1/3 cup rolled oats
2/3 cup non-dairy milk of choice (I used unsweetened almond)
1 small-medium carrot, grated
1 tsp vanilla
1 tsp cinnamon or mixed spice
1 tbsp currants or sultanas
1 small apple, diced
Combine the oats, milk, carrot, vanilla, cinnamon/spice, and currants/sultanas. Mix to combine. Set in a jar or bowl and top with the diced apple. Allow to sit for at least 4 hours, until the oats are creamy.
Submitted to Healthy Vegan Fridays.
Are you an oats for breakfast person? And do you enjoy carrot-containing oat mixes?