Name: Creamy Morning Glory Oatmeal
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 cup water; 1 cup light coconut milk; 1 cup steel cut oats; 1 cup grated carrots; 0.66 cup seedless raisins (golden raisins); 0.75 teaspoon ground cinnamon; 0.25 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.5 teaspoon kosher salt; 0.5 cup unsweetened coconut flakes; 1.5 tbsp grated orange zest; 1 teaspoon vanilla extract; 1 tbsp maple syrup (or agave nectar, to taste); 0.5 cup chopped walnuts (or pecans); null null plant-based milk; null null plain plant-based yogurt

Instructions

Show units in method

1

In a saucepan, bring the water (3 cups) and light coconut milk (1 cup) to a boil. Stir in the steel cut oats (1 cup), grated carrots (1 cup), seedless raisins (0.66 cup), ground cinnamon (0.75 teaspoon), ground ginger (0.25 teaspoon), ground nutmeg (0.25 teaspoon) and kosher salt (0.5 teaspoon). Bring the mixture back to a boil, then decrease the heat to low and partially cover the pot.
2

Cook the porridge, without stirring, until it begins to thicken and the [steel cut oats] are soft yet chewy. Stir after 25 minutes of cooking to check texture (it might need a few more minutes).
3

Remove from heat and stir in the unsweetened coconut flakes (0.5 cup), grated orange zest (1.5 tablespoon) and vanilla extract (1 teaspoon). Add maple syrup (1 tablespoon), to taste. Cover and let the [oatmeal] rest for 5 minutes before serving.
4

Toast the chopped walnuts (0.5 cup) in a pan over medium-low, tossing frequently, until golden and fragrant.
5

Serve the [oatmeal] with a sprinkling of [chopped walnuts] and a splash of [plant-based milk] or a swirl of [plain plant-based yogurt].