Hot carrot cake bircher
Prep
10 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
4
Skill
Bursting with flavour, deliciously creamy and quick and easy to make, this recipe ensures you have a tasty breakfast to make sure you start your day right. It offers a unique spin on normal bircher but the flavours from various spices makes this dish absolutely to die for. Made using So Good Almond and Coconut Unsweetened milk, this dish is dairy free and vegan making it a great option for the whole family.
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.