Carrot Spice Steel-Cut Oatmeal with Currants
Inspired by techniques from America's Test Kitchen.
Earthy carrot and warming spices combine with the slight chew of steel-cut oats and the welcome sweetness of currants in this wholesome breakfast bowl.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
- box grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 9 g |
| Carbohydrate | 60.7 g |
| of which sugars | 25.5 g |
| of which free sugars | 13.3 g |
| Fat | 14.8 g |
| of which saturates | 2 g |
| Fibre | 7.2 g |
| Salt | 1.23 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Overnight soak
- 720 ml water
- 175 g steel-cut oats
- 4.5 g fine sea salt or table salt about ¾ tsp
Porridge
- 120 ml carrot juice
- 120 ml whole milk
- 55 g carrot, finely grated
- 55 g dark brown sugar
- 50 g currants
- ½ tsp ground cinnamon
To serve
- 60 g pecans, toasted and chopped
- 1
Soak overnight. Bring 720 ml water to the boil in a large saucepan, take off the heat, stir in 175 g steel-cut oats and ¾ tsp salt, cover and leave overnight at room temperature.
- 2
Prepare. The next morning, finely grate 55 g carrot.
- 3
Toast. Toast 60 g pecans in a small dry pan 3-4 min until fragrant, then chop and set aside.
- 4
Cook. Stir grated carrot, 120 ml carrot juice, 120 ml milk, 55 g dark brown sugar and 50 g currants into the oats.
- 5
Simmer. Bring to the boil over medium-high heat, then cook over medium 4-6 min, stirring, until soft but chewy and thick like loose pudding.
- 6
Rest. Off the heat, rest 5 min, then sprinkle toasted pecans over each bowl.
Storage
Best served warm immediately; leftovers keep in the fridge for 2 days and reheat gently on the stove with extra milk or juice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
