You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.
What makes these oats special and sweet and aesthetically pleasing, are the shredded carrots together with the variety of sweet spices. Megan’s advice is: “refrigerate leftovers in airtight container and they’ll keep for 5 days” – that’s exactly what I did. No rush today in the morning before going to work – just reheated the oats in the microwave for a minute or two. It was as equally delicious as on day one.
water – 720 ml (3 cups)
milk – 240 ml (1 cup)
steel-cut oats – 175 g (1 cup)
grated carrots – 100 g (1 cup) (about 2 medium size)
raisins – 90 g (⅔ cup)
ground cinnamon – ¾ teaspoon
ground ginger – ¼ teaspoon
ground nutmeg – ¼ teaspoon
brown sugar – 3 tablespoons
pure vanilla extract – 1teaspoon
kosher salt – ½ teaspoon
unsweetened coconut flakes – 25 g (½ cup)
grated orange zest – 1 ½ tablespoons
Boil the water and milk in a medium size saucepan. Stir in all of the ingredients except for the coconut and orange zest, and return to boil. Decrease the heat to low, partially cover the pan, and cook without stirring for 25 to 30 minutes. When done, the oats should be soft but a little bit chewy. Stir in the coconut and orange zest. Cover the pan for 5 minutes, then serve warm. Enough for 4–6.
Note: If you like, serve it with little warmed or cold milk or with a spoonful of yogurt, and a few walnut or pecan pieces on top.