More oatmeal? Yes. Trust me, it’s 100% necessary.
There are three reasons why this oatmeal is needed today:
- It’s warm and comforting
- I actually thought I’d already posted it (oops!)
- It won the vote on Instagram
But then again, does a bowl of carrot cake really need to explain itself?
For some reason I was convinced that I’d already posted this recipe. Maybe because I’ve made it 100 times. Or maybe it was because I’ve posted a ton of ‘carrot cake’ recipes (smoothies, baked oatmeal, pancakes, muffins…). As I’ve said before, my motto is simple:
If it exists, it must be carrot caked
Words to live by, people.
This oatmeal is also definitely needed because it’s my definition of comfort food. Perhaps I’m just a bit of a drama queen, but if the world news continues its trajectory towards chaos and everyone dying of Ebola then I think I’ll have to wrap my apartment in plastic, cover the plastic with hand sanitizer and build myself a pillow fort.
Ok, maybe I’ve been watching too much TV news.
Also, I saw Gone Girl last weekend and while it was undoubtedly a riveting movie, it was also really creepy. Creepy as sheep.
Needless to say, this breakfast-lover (who rarely watches anything but comedies) was in dire need of something warm and comforting.
My favorite way to eat this oatmeal is with plenty of shredded coconut, raisins and walnuts. Even though there’s no sugar/sweetener in the recipe, I always find it sweet enough due to the apple and pineapple. However, if you’d prefer a sweeter oatmeal, pour over some maple syrup.
Alternatively, add a scoop of ice cream. Yes, that sounds odd to me too, but when I gave a bowl of this oatmeal to my Dad, he thought ice cream was the obvious accompaniment.
This oatmeal is on the spicier side, especially if you add the full 1/8 teaspoon of nutmeg (which I always do!). So if you’d prefer a tamer carrot cake oatmeal, start off with less cinnamon, ginger and nutmeg and see how you go. Also, please note that it’s perfectly fine to use frozen pineapple in this recipe – I always use frozen pineapple simply because I’m too lazy to peel a fresh one (and too cheap to buy the pre-cut fresh pineapple). Plus, everything’s always in season in my freezer 😉
Have a wonderful week, everyone!
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Scant ⅛ teaspoon ground nutmeg
- 2 carrots, grated
- 1 green apple, grated
- ½ cup chopped pineapple (fresh or frozen)
- 1 teaspoon vanilla extract
- Shredded coconut, chopped walnuts and raisins, to serve
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Add the cinnamon, ginger, nutmeg, carrots and apple. Stir in the pineapple and vanilla extract.
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out.
- When you are pleased with the consistency of the oatmeal, divide it between two bowls. Top each oatmeal with chopped walnuts and raisins. Enjoy!
For Quick-cooking Steel-Cut Oats: Use ½ cup quick-cooking steel-cut oats instead. The oatmeal will take 5 - 10 minutes to cook
If you'd prefer a sweeter oatmeal, pour over some maple syrup when serving