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.)
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.
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All text copyright Jack Monroe.
My new book, Tin Can Cook, is available now.