This recipe is a rare sweet vegetable option at breakfast. It’s a delicious way to get your morning fruits and veggies when you’re not in the mood for something savory. I make this in the slow-cooker to avoid the risk burning the oats on the stovetop, but they can be cooked in a pot over low heat, too. Make sure to stir it frequently, if you choose to go that route.
“Carrot Cake” Steel Cut Oats
one. Combine in your slow-cooker:
2 cups grated carrots (about 2-3 large carrots)
1 cup steel cut oats
5 cups water
1 tsp cinnamon
1/2 tsp ground ginger
zest of an orange
two. Cook on low overnight or on high for about 6 hours, until all the liquid is absorbed.
three. Stir in:
2 chopped sour baking apples (or maybe some crushed pineapple? I haven’t tried this but it sounds good in my head and like the carrot cake Mom used to make with pineapple in it)
1/4 cup raisins
1/2 cup chopped walnuts
1 tsp vanilla
four. Serve with a dollop of plain Greek yogurt and a sprinkle of brown sugar.
Yields 6 servings.