Ingredients with Measurements:
- 1 cup rolled oats
- 1 ½ cups water
- 1 cup milk (dairy or non-dairy)
- 1 large carrot, grated
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup raisins
- ¼ cup chopped walnuts
Special equipment needed:
- Grater
Step-by-step instructions:
1. In a medium-sized saucepan, combine the rolled oats, water, and milk. Bring to a boil over medium-high heat.
2. Reduce the heat to low and add the grated carrot, cinnamon, nutmeg, and ginger. Stir well to combine.
3. Cover the saucepan and let the oatmeal simmer for 10-15 minutes, stirring occasionally, until the oats are cooked and the mixture has thickened.
4. Stir in the maple syrup and vanilla extract.
5. Remove the saucepan from the heat and stir in the raisins and chopped walnuts.
6. Serve the carrot cake oatmeal hot, garnished with additional raisins and chopped walnuts if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe makes 2-3 servings.
Nutritional information:
Per serving:
Calories: 350
Fat: 11g
Carbohydrates: 55g
Fiber: 7g
Protein: 11g
Substitutions for ingredients:
- Instead of rolled oats, you can use steel-cut oats or quick oats.
- Instead of milk, you can use almond milk, soy milk, or any other non-dairy milk.
- Instead of maple syrup, you can use honey or agave nectar.
- Instead of raisins, you can use chopped dates or dried cranberries.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add shredded coconut or chopped apple for extra flavor.
- Use pumpkin pie spice instead of cinnamon, nutmeg, and ginger.
- Top with a dollop of Greek yogurt or whipped cream for a creamier texture.
Tips and tricks:
- To save time in the morning, you can prepare the grated carrot and measure out the spices the night before.
- If the oatmeal is too thick, add more milk or water to thin it out.
- If you prefer a sweeter oatmeal, add more maple syrup or honey to taste.
Storage instructions:
Leftover oatmeal can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of milk or water to the oatmeal and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the oatmeal in a bowl, garnished with additional raisins and chopped walnuts.
Garnishes:
Additional raisins and chopped walnuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the oatmeal is too thick, add more milk or water to thin it out.
- If the oatmeal is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to store leftover oatmeal in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Carrot cake is a popular dessert that originated in the United Kingdom during World War II when sugar was rationed. Carrots were used as a substitute for sugar in cakes and other baked goods. This recipe combines the flavors of carrot cake with the heartiness of oatmeal.
Flavor profiles:
This oatmeal has a warm and comforting flavor with notes of cinnamon, nutmeg, and ginger. The grated carrot adds a subtle sweetness and texture, while the raisins and walnuts provide a chewy and nutty crunch.
Serving suggestions:
Serve this oatmeal for breakfast or brunch on a chilly morning. It's a great way to start the day with a healthy and satisfying meal.
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