Carrot Cake Oatmeal
From semi00 7 years agoIngredients
- 2 medium carrots, coarsely grated (about 1 cup) shopping list
- 1 cup old-fashioned oats shopping list
- ¼ cup raisins shopping list
- 2 tablespoons dark brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- ¼ teaspoon ground ginger shopping list
- 1 teaspoon vanilla extract shopping list
- ½ teaspoon kosher salt shopping list
- ¼ cup chopped walnuts, plus more for serving shopping list
- ½ cup unsweetened almond milk, another nut milk, or regular whole milk shopping list
- 3 cups water shopping list
- Plain Greek yogurt, pumpkin seeds, unsweetened shredded coconut flakes, and/or pure maple syrup for serving) shopping list
- HALF RECIPE (Serves 2) shopping list
- 1 medium carrot, coarsely grated (about 1/2 cup) shopping list
- 1/2 cup old-fashioned oats shopping list
- 1/8 cup raisins shopping list
- 1 tablespoon dark brown sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground ginger shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/8cup chopped walnuts, plus more for serving shopping list
- 1/4 cup unsweetened almond milk, another nut milk, or regular whole milk shopping list
- 1 1/2 cups water shopping list
- Plain Greek yogurt, pumpkin seeds, unsweetened shredded coconut flakes, and/or pure maple syrup for serving) shopping list
How to make it
- Cook carrots in 3 cups boiling water in a medium saucepan over medium-high heat until tender, 8–10 minutes. Stir in oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, and walnuts; reduce heat to medium-low and simmer, stirring often, until oats are tender and mixture is thick, 8–10 minutes. Add almond milk and cook, stirring constantly, until mixture is creamy, about 2 minutes.
- Serve oatmeal topped with a spoonful of yogurt, some pumpkin seeds, coconut, and/or more walnuts and drizzled with maple syrup, as desired.
- Do Ahead: Oatmeal (without toppings) can be made 1 day ahead. Cover and chill.
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