Hannah Stanford
INGREDIENTS
1 Carrot (small), peeled and shredded (about 1/4 cup packed)
1 cup Hot Water
⅓ cup Quick Cooking Oats
1 tbsp Raisins
2 tbsp Coconut (unsweetened, desiccated) Optional
2 tbsp Walnuts, chopped, divided
½ tsp Cinnamon
1 Ground Nutmeg (pinch)
1 Ground Cloves (pinch)
1 Ground Ginger (pinch)
1 Salt (pinch)
1 tbsp Honey (or Maple Syrup)
½ tsp Vanilla Extract
2 tbsp Almond Milk (or Heavy Cream or Coconut Milk)
DIRECTIONS
1
Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
2
Stir in the oats, raisins, coconut (if using), 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger, and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.
3
Transfer to an individual-sized serving bowl, and top with the heavy cream or other milk and the remaining 1 tablespoon walnuts.
CategoryBreakfast, Pantry + Commissary
Ingredients
1 Carrot (small), peeled and shredded (about 1/4 cup packed)
1 cup Hot Water
⅓ cup Quick Cooking Oats
1 tbsp Raisins
2 tbsp Coconut (unsweetened, desiccated) Optional
2 tbsp Walnuts, chopped, divided
½ tsp Cinnamon
1 Ground Nutmeg (pinch)
1 Ground Cloves (pinch)
1 Ground Ginger (pinch)
1 Salt (pinch)
1 tbsp Honey (or Maple Syrup)
½ tsp Vanilla Extract
2 tbsp Almond Milk (or Heavy Cream or Coconut Milk)