Whisking It

Thursday

12

February 2015

Summer Ginger Carrot Oats

Written by , Posted in Breakfast

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So, as you may have noticed my last 2 posts haven’t been paleo. I have indeed started introducing a couple of the healthy grains back into my lifestyle, partially because I saw a dietician that recommended having gluten-free oats, quinoa, wild/brown rice and some rye in order to help with some stomach issues I have been having. If anyone wants more information on that feel free to comment or email me :) just not gonna go into a whole stomach post before a delicious recipe – seems counter-productive.

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Anyhoo, oats are one of my favouritest things in the whole world. Adding stuff, experimenting with flavours, nuts, dark choc, fruits, spices. Mmmm.. Never ending possibilities!! This combination was kind of born out of one of those “what-can-I-do-with-these-2-sad-things-left-in-my-fridge” moments. I had 2 carrots. And the oats. Let the games begin. This recipe is also a make-ahead one that you can do on Sunday and have breakfast ready for the whole week! It’s my best thing these days to get organise and food-prep the heck out of my week. Feels good having dinners semi-prepared or pre-marinated, breakfasts ready to go or lunch already packed into 5 little tupperwares for the week!

These oats are the Wholesome Earth 100% wholegrain gluten free oats. They come in a baby blue box from Dischem. I like these ones cause the oat pieces are smaller than most gluten-free oats and they cook really quickly so I don’t have to wait around for 30 minutes :)

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Gluten-free-carrot-cake-oats

Summer Ginger Carrot Oats
Serves 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 large grated carrots
  2. 2 cups oats (gluten-free)
  3. 2 tbs of grated ginger
  4. 1/2 cup shredded coconut
  5. 1/2 cup desiccated coconut
  6. 1 cup roughly chopped almonds or walnuts (optional)
  7. 4 cups water
  8. 2 tbs vanilla essence
  9. 4 tbs honey
  10. 1/2 cup pumpkin seeds to serve (optional)
  11. 1/2 tsp salt
Instructions
  1. Set a pot with the water and oats to boil on the stove on medium heat
  2. Add the carrots, ginger, vanilla and coconut
  3. Cook for about 5 - 7 minutes
  4. Add the honey & salt
  5. Add nuts (if you are including nuts)
  6. Once the oats are at the consistency that you like take them off the stove (I like them in between runny porridge consistency and firm pap... if that makes sense?)
  7. Serve while still hot - or allow to cool down and separate into breakfast portions for the week!
Notes
  1. Can be refrigerated for up to 7 days.
  2. Add any nuts or fruit when serving that you like!
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4 Comments

  1. bianca
    • leximonzeglio
  2. Amber
    • Lexi Monzeglio

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