You can put any leftovers in the fridge and have as a bircher muesli the next day, just add a splash of milk to loosen it up.
Grate the sweet potato and carrot. Put half the cashew milk, 260ml (1 cup), cinnamon and star anise into a pan and cook on a medium to high heat for 4 minutes, or until the vegetables are soft.
Add the oats and the rest of the milk and 1 tbsp cashew butter. Cook for 3-4 minutes until the oats are the desired porridge consistency.
Serve with berries, a cashew butter swirl and chopped nuts.
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