Mix 75 g oats with 1 tblspoon chia seeds and 1 tblsp cacao and enough milk – any kind – dairy or non-dairy to just cover, add a pinch of salt and a pinch of chili flakes, two cloves black garlic, and some freshly ground black pepper. Let sit and then add one grated carrot, one large piece of cucumber, finely chopped, and approx one dl yoghurt – dairy or plant-based – I love Andechser’s goat yoghurt. If the consistency is too dense, add more milk or yoghurt.
For the spiced oil, to be drizzled over the oat mixture when ready to eat, or to grab and go, heat a tblsp ghee or avocado oil and sizzle a half tsp black mustard seeds till they start to pop. Then add a half tssp kalonji, 6 curry leaves, some grated ginger, a pinch of chili flakes and a bit of salt. Sizzle for another minute. Let cool a bit before adding to the bowl or jar.
Top with chopped roasted nuts and/or seeds of choice (in this case I chose pistacios and black ssessame seeds). And finally, I think a tiny drizzle of evoo is called for.