Creamy Carrot Soaked Oats


I love “Carrot Cake Soaked Oats” (see my recipe in “Breakfast”), but there is always something annoying about the gritty bits of grated carrot. Sure, added texture is nice, but sometimes I want a bit of creamy comfort in my life.


Enter this baby. A bowl filled with fibre, healthy carbohydrates, protein, beta-carotene, as well as Vitamins A, C, and K. The sweet spiciness from cinnamon and nutmeg make this wonderfully warming despite coming straight from the fridge . . . does that make sense?


I don’t care. I like my oats cold.


This recipe can be gluten-free, egg-free, and nut-free.

Serves 1

Preparation time: 10 minutes (plus cooling and refrigeration)

Cooking time: 2 minutes


– 1 large carrot, peeled and chopped

– 1/3 cup rolled oats (use gluten-free if necessary)

– 1/2 teaspoon psyllium husks

– 1/2 teaspoon cinnamon

– pinch ground nutmeg

– 1/3 cup unsweetened yoghurt

– 1/3 cup milk of choice

– 1 teaspoon rice malt syrup (I omitted)

– toppings of choice: nuts, seeds, buckwheat groats, cinnamon, yoghurt, etc.


1. The night before you want to eat this, steam or microwave the carrot until tender. Mine took 2 minutes in the microwave, on high power. Allow to cool.

2. Place the carrot with the remaining ingredients in a blender, and blitz until smooth. Pour into your serving bowl, cover, and refrigerate overnight. The next morning, top as desired, and enjoy! 🙂


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