Morning Glory Oatmeal
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.7 out of 5 stars
(29)
Ingredients
4 servings
- 3 cups water
- 1 cup light coconut milk (or milk of choice or another cup of water)
- 1 cup steel-cut oats
- 1 cup grated carrots (about 2 large carrots)
- ⅔ cup seedless raisins (I used golden raisins)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup unsweetened coconut flakes (I used a mix of unsweetened shredded coconut and large flakes since that’s what I had)
- 1 ½ tablespoon grated orange zest (this took 1 ½ oranges for me)
- 1 teaspoon vanilla extract
- 1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)
- ½ cup chopped walnuts or pecans (optional but recommended)
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Preparation
Chef’s notes
Recipe adapted from Megan Gordan’s cookbook, Whole-Grain Mornings.
Change it up:
This recipe is wide open to adaptation. Feel free to sub other dried fruit for the raisins, change up the nuts, etc.
Make it gluten free:
Buy certified gluten-free steel-cut oats if you are avoiding gluten.
Make it nut free:
Skip the nuts. You can substitute pepitas (pumpkin) or sunflower seeds if desired.