|Hazelnut carrot cake oats|
My long runs happen on Saturday mornings, which mean Saturday breakfast is an important meal. Sometimes a jam-packed smoothie is the star of the show, but other days I want solid food. Yesterday was one such day and these hazelnut carrot cake oats were the result. I think they may now be my favourite porridge recipe of all time. Yes, they even surpass my recent chocolate zucchini oats! You don't have to be a runner to appreciate them either - I think this dish will be featuring across my weeks from now on.
Hazelnuts are one of my favourite nuts, but I don't buy them regularly as they are generally quite expensive. As a consequence, I didn't have whole hazelnuts to use in this recipe. Instead, the hazelnut flavours come from hazelnut milk and hazelnut butter. The combination is pretty amazing! In addition to tasting of hazelnuts, the hazelnut butter made the oats extra thick and creamy. Creamy isn't usually my style, but in this case it worked out very well.
If you do have them to hand, a scattering of fresh chopped hazelnuts would be a great finishing touch to this dish too.
Hazelnut carrot cake oats
Author: Bite-Sized Thoughts
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
Combine the oats, milk and grated carrot in a saucepan. Cook uncovered over medium-high heat until just starting to boil, approximately 3 minutes.
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.
Top with fruit and/or chopped hazelnuts to taste.
Do you like hazelnuts? And if you're a runner, what is your favourite post-run meal? I also like pikelets and pancakes, but sometimes my patience isn't up to making them!