This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.


Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains two of your five-a-day, and is very simple to throw together. Tinned carrots work better than fresh here, as their softness makes them easier to blend.


Serves 2 from 26p each.  (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)


300g tinned carrots, drained, 20p

250ml milk, 12p

70g porridge oats, 5p

70g dried sultanas or mixed peel, 13p 

½ tsp ground cinnamon, 1p

2 tbsp sugar (optional but delicious), 1p


Tip the carrots into a blender with the milk. Blend until smooth; the milk will turn a glorious soft peach colour. This is carrot milk; bizarre, but for our purposes in this recipe, absolutely perfect.


Stir in the porridge oats and sultanas or mixed peel, cinnamon and sugar. Mix well. Pour into a large jar with a lid or other suitable container that will hold double its volume, for the oats will absorb the liquid and swell, and place in the fridge to chill for at least 8 hours, or overnight.


Serve chilled with a splash of extra milk, or cream if you’re feeling particularly decadent and happen to have some to hand.


This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.


All text copyright Jack Monroe.

My new book, Tin Can Cook, is available now.

Click here for Cooking on a Bootstrap.

Click here for A Girl Called Jack and here for A Year in 120 Recipes.

Source link


Please enter your comment!
Please enter your name here