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.

 

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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.