CARROT-CAKE OATMEAL
Prep time 30 mins
4 servings
KITCHEN GEAR
Box grater (adult needed)
Measuring cups
Measuring spoons
Medium pot with lid
Pot holders
INGREDIENTS
2/3 cup steel-cut oats
2 1/2 cups water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
pinch ground ginger (if you like)
pinch ground nutmeg (if you like)
1 cup finely grated carrots (about 2 carrots)
Maple syrup, for serving
INSTRUCTIONS
Put the oats, water, vanilla, salt, cinnamon, and other spices, if using, in the pot and put the pot on the stove. Turn the heat to high and bring to a boil.
Lower the heat to very low, cover, and cook for 10 minutes. Add the carrots and continue cooking uncovered, stirring occasionally, until the oatmeal is tender, about 15 minutes longer. Serve right away, drizzled with maple syrup.
NOTES
GET CREATIVE
Make it creamy: Use milk instead of water.
Make it nutty: Garnish with 2 tablespoons chopped walnuts.
Make it coconut: Use 1 cup coconut milk and 11⁄2 cups water instead of 21⁄2 cups
water, and garnish with 2 tablespoons shredded coconut.
Make it fruity: Garnish with 2 tablespoons unsweetened dried fruit: raisins, dried cranberries, currants, or chopped apricots, dates, or prunes.
Make it lemony: Add the grated zest and juice of 1⁄2 lemon at the end.
