Natural foods chef Ashley Neese is sharing some of her favorite healthy + hearty winter breakfasts with us this season!
Warm up with Ashley’s Carrot Currant Oatmeal, made extra satisfying by the addition of raw cashew butter and maple syrup.
Carrot Currant Oatmeal
1 cup almond milk
1 ¼ cup water
½ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon nutmeg
¼ teaspoon sea salt
1 cup gluten free rolled oats
1 cup shredded carrot (about 1 large carrot)
1 Tablespoon raw cashew butter
2 Tablespoons currants
Large pinch ground vanilla
2 Tablespoons chopped walnuts, toasted
Maple syrup for serving
1. Combine the almond milk, water, cinnamon, ginger, nutmeg, and salt in a medium size pot. Bring liquid to a low boil. Stir in the oats and shredded carrot. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally. The mixture will be very thick.
2. Turn off heat and mix in the cashew butter, currants, and vanilla. Combine well. Let stand a few minutes before serving. Top the oatmeal with the walnuts and garnish with cinnamon.
3. Serve with a side of maple syrup and your favorite milk or milk substitute. This breakfast will keep for 3 days in an airtight container in the fridge.
Images: Ashley Neese