Morning Glory Oatmeal
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 teaspoon vanilla extract
- 3 cups water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup steel-cut oats
- 1 cup light coconut milk (or milk of choice or another
- 1 cup grated carrots (about 2 large carrots)
- 2/3 cup seedless raisins (i used golden raisins)
- 1/2 cup unsweetened coconut flakes (i used a mix of unswe
- 1 1/2 tablespoon grated orange zest (this took 1 1/2 oranges for m
- 1 tablespoons maple syrup (or honey or agave nectar or brown su
- 1/2 cup chopped walnuts or pecans (optional but recommend
- Carbohydrate 23.8251876923077 g
- Cholesterol 0 mg
- Fat 2.47302788461538 g
- Fiber 4.00339387506705 g
- Protein 5.94443240384615 g
- Saturated Fat 0.463123798076923 g
- Serving Size 1 1 Serving (215g)
- Sodium 159.148603852164 mg
- Sugar 19.8217938172406 g
- Trans Fat 0.352657009615384 g
- Calories 141 calories
In a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot. Cook the porridge, without stirring, until it begins to thicken and the oats are soft yet chewy. Check the oat's texture by stirring them after 25 minutes of cooking (it might need a few more minutes of cooking). Remove from heat and stir in the coconut flakes, orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving. Toast the walnut pieces in a pan over medium-low, tossing frequently, until the edges are golden and the walnuts smell nice and toasty. Serve the oatmeal with a sprinkling of walnuts and a splash of milk or a swirl of plain yogurt.
