Carrot Cake Oatmeal

I’m listening to an acoustic summer playlist on Spotify right now and drinking a glass of red wine. I’m about as relaxed as a person can be at 8:52 on a Tuesday evening.

In the spirit of feeling exceptionally laid-back right now, I don’t have much to say about this recipe.

Seriously, I have nothing to say.


Carrot Cake Oatmeal 
Source: Annie’s Eats
Printable Recipe 

3C water
1C milk (or nondairy milk of choice)
1T butter
1C steel-cut oats
1/4tsp salt
3T brown sugar
3 carrots, peeled and shredded
1/2C shredded coconut
1/3C raisins
1/2tsp ground cinnamon
1/4tsp ground ginger
1/4 tsp ground nutmeg

Bring water and milk to a simmer in a pan on stove.
Melt the butter in small skillet. Add in oats and stir until slightly toasted.
Add oats to simmering liquid.
Reduce to medium-low and cook until thickened, about 20 minutes. Stir occasionally.
Add in salt, brown sugar, carrot, coconut, raising, cinnamon, ginger, and nutmeg.
Cook until almost all liquid absorbed, continuing to stir occasionally. This will take about 10 more minutes.
Remove from heat. Let cool for about 5-10 minutes before serving.
Top with additional coconut, milk, butter, and/or a sprinkle of walnuts.


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