Carrots are stealing the show this week. This oatmeal bowl contains the same flavours you’d imagine in a
I love how winters this oatmeal feels. It’s just sweet enough to taste like dessert, but heart enough to fill me up until lunch. I’d almost forgotten about the steel-cut oats in the back of my cupboard until I made this – I’ve been using gluten-free porridge oats now for so long. Steel-cut oats are what rolled oats are made out of, before they were rolled out flat. They take a little longer (argherm,
way longer) to cook than old fashioned oats, but they are so creamy and velvety that they are well worth the wait.
I like to made batched of oats to store in the fridge (cue my love of overnight oats!). I can then warm the oats up in the morning while I make my coffee or green tea, which takes way less effort than it would to stand over a pan while the batch of oat mixture cooks. This week, I have been stirring in coconut milk or soy yogurt after heating which actually cools the oatmeal down, especially when you’re like me and you’re super eager to gobble down breakfast!. Im excited for another bowl tomorrow morning.
♥ 1 cup water
♥ 1 cup light coconut milk
♥ 1 cup steel cut oats
♥ 1 cup grated carrot (about 1 large carrot)
♥ 1/2 cup seedless raisins
♥ 3/4 spoon ground cinnamon
♥ 1/4 spoon ground ginger
♥ 1/4 spoon ground nutmeg
♥ Pinch salt
♥ 1/2 cup coconut flakes
♥ 1 1/2 tbsp grated orange zest (about 1 large orange)
♥ 1 tsp vanilla extract
♥ 1 tbsp maple syrup
♥ 1/2 cup chopped walnuts
1. In a saucepan, bring the water, non-dairy milk, coats, carrots, raisins, cinnamon, ginger, nutmeg and salt to the boil and then decrease the heat to low and partially cover the saucepan with the lid.
2. Cook the oatmeal, storing often, until it begins to thicken and the oats are soft. Continue stirring for around 25 minutes.
3. Toast the walnut pieces in a separate pan over a medium heat, tossing frequently, until the edges are golden and until the walnuts smell toasty.
4. Serve the oatmeal with a sprinkling of walnuts, a splash of coconut milk, or a swirl of soy yogurt.