It’s as easy as
pie making oatmeal for you to have a spectacular breakfast or lunch packed FULL of nutrition.
I wish I could tell you how yummy this is. It has become a favorite of mine and my 1 year old granddaughter, Josie. The two of us make a big pot and eat and eat it. I even send some home with her because I know how much she loves it.
And all you have to do is pile a bunch of stuff in a pot and wait a few minutes and there it is! Amazingness!
I start by using my food processor to quickly grate up 1 c. of carrots.
I throw the carrots into a pot along with the following ingredients:
1 c. steel cut oats
1/2 c. shredded coconut
1 1/2 c. milk or coconut milk (I’ve used both and they’re both delicious)
1 1/2 c. water
2 T. maple syrup
1 heaping tsp. of cinnamon
1/4 tsp. nutmeg
1/2 tsp allspice
1 pinch of salt
1 tsp. vanilla
1/4 c. chia seeds
1/4 c. ground flaxseeds
Bring everything to a boil over medium heat and then reduce the heat to low and simmer of 20-25 minutes, stirring occasionally.
Serve with toasted pecans or coconut as a garnish, and perhaps a splash of cream or milk.
Soooo yummy. So nourishing! Try it and you’ll see!
- 1 c. finely grated carrots
- 1 c. steel cut oats
- ½ c. shredded coconut
- 1½ c. milk or coconut milk
- 1½ c. water
- 2 T. maple syrup
- 1 heaping tsp. of cinnamon
- ¼ tsp. nutmeg
- ½ tsp allspice
- 1 pinch of salt
- 1 tsp. vanilla
- ¼ c. chia seeds
- ¼ c. flaxseeds
- Grate up carrots to equal 1 cup.
- Put the carrots in a pot and add the steel cut oats, coconut, milk (or coconut milk) water, maple syrup, cinnamon, nutmeg, allspice, salt,and vanilla. Optional ingredients: chia seeds, flaxseeds.
- Bring to a boil over medium heat and then reduce the heat to low and simmer for 20-25 minutes stirring occasionally.
- Serve with toasted pecans or coconut as a garnish and a splash of milk or cream if desired.
Many thanks to kitchentreaty.com upon whose recipe I based mine.
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