Carrot Cake Oatmeal

Makes 4 servings


3 c. water

1 c. milk (or non-dairy substitute, e.g. almond milk)

1 c. steel-cut oats

1 c. grated carrot (about 2 large carrots)

⅔ c. raisins

¾ tsp. ground cinnamon

¼ tsp. ground ginger (optional)

⅛ tsp. ground nutmeg (optional)

¼ tsp. salt

½ c. unsweetened coconut flakes (optional; toasted, if preferred)

zest of 1 orange (optional)

1 tsp. vanilla extract

1 Tbs. maple syrup, honey, or sweetener of choice (more or less, to taste)

½ c. chopped walnuts, toasted

about ⅓ c. plain yogurt (optional)



Bring the water and milk to a boil in a large saucepan.  Add the oats, shredded carrot, raisins, cinnamon, ginger, nutmeg, and salt.  Stir and return to a boil, then reduce heat to low and cook, partially covered, until oats are chewy and have absorbed the liquid, about 25 minutes.  Do not stir during this time.  Once cooked, remove oats from heat and stir in the coconut flakes, orange zest, and vanilla.  Stir in maple syrup to taste; add additional salt if needed.  Cover and let stand for 5 minutes.  Serve sprinkled with toasted walnuts and a dollop of yogurt (if using).

Recipe adapted from: