Carrot Currant Oatmeal by Ashley Neese | west elm

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 by Ashley Neese | west elm

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.


ashley neese

Ashley Neese is a Los Angeles-based natural foods chef, wellness coach, and passionate healthy life pursuer! Visit Ashley on her website and you can follow her on Instagram, Twitter, and Facebook.

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November 2, 2013

I’m an oatmeal breakfast kind of person, and I’m glad to find a different recipe. This one includes several of my favorite ingredients (ginger, nutmeg, currants and walnuts) but I’m also curious to try something new such as the cashew butter. I like the fact that this oatmeal can be made ahead of time, a struggle with most breakfast food.
So I’m looking forward to an updated version of my boring oatmeal.
Thanks for sharing.


November 11, 2013

Thank you WE for introducing me to Ashley’s amazing blog! In the last week, I have made several of her breakfast recipes for both myself and my 18 month old daughter and we have LOVED them all. Awesome!!

Michele and Elliette

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