I’ve recently become “addicted” to an easy and very healthy breakfast perfect for all of those carrots we’ve seen winter over. This is such a healthy and fulfilling – and filling! – meal that I’m satisfied for hours. It has lots of complex carbs, protein, omega-3s, lovely vitamins A, B1, B6, C, E, manganese, folate, zinc, potassium, calcium, iron, and lots of fiber.
Don’t let the name fool you though. This is in no way a sickeningly sweet breakfast. Just a touch of syrup is all it takes to brighten up this dish. Sorry, cream cheese frosting not included!
- 1/3 cup steel cut oats
- 1 cup water (with 1 tsp whey*)
- dash salt
- 1/4 cup carrot shredded, finely
- 2 Tbsp raisins
- 1/4 tsp cinnamon
- pinch nutmeg
- 1 Tbsp maple syrup
- 2 Tbsp walnuts, chopped
- 1/4 cup whole milk or cream (less if you like it thicker)
*The night before, soak your oats and carrot in water and 1 tsp whey. This will cut down in cooking time and help make the oats and their nutrients more digestible. If you forget to do this step, add 20 minutes to your cooking time and wait to add your carrot until half the cooking time is complete.
- Add oats, carrot, salt and water to saucepot and bring to a boil. Reduce to a simmer and cover for 10 minutes.
- Stir in milk, raisins, cinnamon, nutmeg and walnuts.
- Serve in bowl and top with maple syrup.
You can also find Jennifer at Unearthing this Life blarging about raising poultry, family, and working on her one-day farmette.
Oh this sounds wonderful! And just after I used the last carrot! Grrrr.