Oh gosh this oatmeal. Where to begin? You've got the zing from the zesty lemon and orange, the amazing colour from the carrots, the sweetness from the dates and sultanas, and heart-warming spices like cinnamon, nutmeg, and ginger. This porridge is bursting with texture and flavour, and I just can't get enough of it!
Ingredients
For the Oats
1 tbsp coconut oil
1 cup (165g / 250ml) steel cut oats
3 cups (750ml) boiling water
1¼ cup (100g / 310 ml) shredded carrots
¾ cup (50g / 175ml) shredded coconut
½ cup (70g / 125ml) sultanas
¼ cup ( about 3 large / 65ml) dates, chopped
½ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Seeds of 3 cardamom pods, crushed
Zest of ½ orange and ½ a lemon (about 1 tbsp total)
Pinch of sea salt
Toppings
Coconut milk (or almond milk)
Pecans, walnuts, and pumpkin seeds/pepitas
Coconut sugar, maple syrup or honey (optional)
Instructions
In a large saucepan heat your coconut oil. Add your oats and toss for about 3 minutes to toast them. It’ll start smelling like popcorn - it’s awesome!
When the oats are toasted and fragrant add your carrots, spices, and boiling water. Give a quick stir, bring to a boil, and let cook partially covered for 20-25 minutes. You want your oats to retain some texture and be nice and chewy.
When most of liquid has been absorbed, take off the heat, stir in your coconut, zest, sultanas, and dates and let sit, covered, for around 10 minutes.
Serve topped with your nuts, seeds, a splash of coconut milk, and coconut sugar or honey, if using.
Notes
GLUTEN FREE - Make sure you buy gluten free steel cut oats.
NUT FREE - Sub the nuts for more pumpkin seeds and add some sunflower seeds.
CARDAMOM SEEDS - I crushed mine using a spice grinder, but a pestle and mortar or a knife blade would work as well.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/carrot-cake-oatmeal