Ingredients
1 cup organic dry rolled oats (or steel-cut, see Chef’s Notes)
1 cup plant-based milk (unsweetened)
1 carrot (shredded)
2 tbsp organic raisins
2 tbsp walnuts (chopped)
½ tsp ground cinnamon
¼ tsp ground ginger
1 dash ground nutmeg
coconut flakes (optional, unsweetened, to taste)
Directions
1
In a large bowl, combine all of the ingredients.
2
Divide the oatmeal mixture between 2 jars or bowls.
3
Refrigerate overnight.
Chef's Notes
Substituting steel-cut oats for rolled oats
Since they’re not steamed and rolled first, steel-cut oats may need a longer time to absorb the milk compared to rolled oats. We recommend soaking steel-cut oats for at least 8–10 hours or longer. Taste them to see if they’re tender and chewy enough to your liking. If not let them sit longer.
Nut-Free
Substitute 1 cup diced pineapple for the walnuts.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Add More Nutrients
Add 1 Tbsp chia seeds to the oatmeal mixture. (You may need to increase the amount of plant-based milk by ½ a cup.)
Ingredients
1 cup organic dry rolled oats (or steel-cut, see Chef’s Notes)
1 cup plant-based milk (unsweetened)
1 carrot (shredded)
2 tbsp organic raisins
2 tbsp walnuts (chopped)
½ tsp ground cinnamon
¼ tsp ground ginger
1 dash ground nutmeg
coconut flakes (optional, unsweetened, to taste)
