Orange, Carrot and Cashew Stove Top Oatmeal

 

This is based of a salad recipe from, big surprise, Deliciously Ella. I removed the olives, both when I made it as an actual salad. And from this recipe.

Cause that would just be foul.

I also changed the sautéing spice from cumin to cinnamon. You could try cumin in this recipe to stay true to the source. It tasted really good before, I don't doubt it would work.

Orange, Carrot and Cashew Stove Top

 

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

2/3-1 Cup Liquid of Choice (Water/milk) I use Unsweetened Almond

1/2 Tsp Vanilla

1 Orange, cut into segmented

1-2 Tsp Date Syrup, (Or maple syrup but I recommend date)

1/2 Tsp Cinnamon

1 Carrot, peeled

Handful of Cashews

Handful of Raisins 

Method:

To prepare your orange cut in half through the middle, run a knife around the edge of the peel and fruit. Cut under the segments to free the 'disc' of segments and separate them out, leaving as much of the segment 'skins' on as possible. Keep the orange 'shells' so you can squeeze over the remaining juice at the end.

 

1. Heat a saucepan over a medium heat, add the oranges, syrup and cinnamon. Sauté for a few minutes until sticky and soft. Peel the carrots into ribbons and place in a bowl, pour over the orange segments. Put the raisins in a mug or bowl and pour over enough boiling water to cover them. Let them sit whilst you make your oats.

2. Bring the milk to a near boil, add the oats and reduce the heat to medium.

3. When more of the liquid has absorbed add the vanilla. Drain the raisins. Toast the cashews for a 3-5 minutes (350F/180C/Gas Mark 4), till golden brown. Chop roughly. Add half to the orange/carrot mix and squeeze over the juice from one of the orange halves. Toss lightly.

4. Once the oats reach a consistency you like stir in half the raisins, cashews and oranges. Pour into a bowl and top with the rest of the carrot, raisins, cashews and oranges. Squeeze over the juice from the second orange half. Plus an extra drizzle of date syrup. Enjoy!