Creamy, wholesome steel-cut oats cooked with carrots, coconut milk and spices. Serve with yogurt for a breakfast that sticks with you until lunch time. (This recipe is gluten free and easily vegan.)
Ingredient:
3 cups water
1 cup light coconut milk (or milk of choice or another cup of water)
1 cup steel-cut oats
1 cup grated carrots (about 2 large carrots)
⅔ cup seedless raisins (I used golden raisins)
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
½ cup unsweetened coconut flakes (I used a mix of unsweetened shredded coconut and large flakes since that’s what I had)
1 ½ tablespoon grated orange zest (this took 1 ½ oranges for me)
1 teaspoon vanilla extract
1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)
½ cup chopped walnuts or pecans (optional but recommended)