Weekend Food Prep–“Carrot Cake” Steel Cut Oats

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.

Photo description: Inside my black crockpot, full of oats with carrots and chopped apples. It isn’t the prettiest food I’ve ever photographed, but it looks hearty.
Photo description: A bowl of “carrot cake” oats with yogurt and brown sugar. Behind it is a serving of pumpkin spice breakfast eggs. It’s a very seasonal meal!

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