It’s been raining, or I should say, pouring, in Sydney for the past 3 days. I’m not hating on it, goodness knows we need some rain, but it does call for something that gives the illusion of comfort and warmth in terms of food.
Oats do that for me, so as a way of recreating a warm blanket for my belly, I made some carrot cake oats.
Carrot Cake Oats
1/3 cup gluten free oats (use normal oats if GF is not your thing)
2/3 cup fresh carrot juice
1/3 cup water
1 medjool date chopped
1/2 tsp mixed spice
1/4 tsp ground ginger
1 tsp coconut oil
Place all ingredients, except banana and oil, in a small saucepan and cook stirring on low-medium heat, until oats are soft and the consistency is creamy. You may need to add a dash more of water if it gets to thick. Once cooked to your liking, turn off heat and put aside.
For the bananas, melt oil in frying pan on medium heat, cut banana in half lengthways. You may need to cut them into three if it’s a big and thick banana. Place bananas in frying pan and cook for about 2 minutes on each side, or until golden.
Place oats in bowl and top with bananas and other toppings of choice.
Peas, love and mungbeans