Easy Morning Breakfast, carrot cake oats !

 

 

This is an easy recipe, with few ingredients and pretty low Glycemic Index!

 

Ingredients –

• 1 cup (125 g) finely grated peeled carrot

 

 

 

 

 

 

 

 

• 1 cup water
• 1/4 cup milk of choice – use vegan milk to make it vegan
• 1 tbsp Butter or Ghee- divided – use vegan option to make it vegan
• 1 tablespoon  pure maple syrup or add 1 chopped mejdool date
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Dash ground nutmeg, to taste
• (instead of cinnamon, ginger and nutmeg- can use pumpkin pie spice mix- 1.5 tsp)
• Pinch fine sea salt
• 1/2 cup (50 g) gluten-free rolled oats

• 1 teaspoon pure vanilla extract
• 1/4 cup chopped walnuts

 

Directions –

1. Peel and finely grate the carrots on a box grater. (Use the finest grate, rather than the standard-sized one, so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.)
2. In a medium-sized pot over medium heat, add half tablespoon butter or ghee and saute rolled oats and once they smell nutty and change color to golden, take them out in a separate bowl.
3. In the same pot, add remaining ghee/ butter – Saute grated carrots, once slightly wilted, add oats and chopped walnuts. Mix and add water and milk and pure maple syrup or mejdool date.  Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. Can add extra milk as needed to adjust consistency.
4. Add spices and salt and mix well.
5. Remove from heat and stir in the vanilla extract. Portion into bowl(s).
6. Garnish the oatmeal with extra walnuts and extra maple syrup or raisin or cinnamon or whipped cream( my daughter’s favorite).