Carrot Cake Steel-Cut Oats

I had every intention of posting a recipe for a [slightly citrusy and garlicky] mango-avocado salsa by mid-morning…and my late-afternoon agenda involved doing justice to a [smashing success of a] Cooking Light recipe for beef and mushroom stroganoff.

But then I spent the sunrise [and half my workout] caged in the squat rack [4×6 both back squats and deadlifts followed by 3×8 front squats], and my biggest aspiration morphed into making a Hannah-sized impression on the couch.

Mondays are hard [even when we get to welcome a new month!]. Leg days are really hard [even when we get to have homemade chocolate cake with cream cheese frosting the night before].

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Under these circumstances, when it feels like only about 8 more hours of sleep and a second slice of cake will do, breakfast demands a little creativity – and a shower of sweet coconut flakes.

I know, I know…we’ve already done oatmeal three ways [in an intensely dark and perfectly portioned chocolate cake, in a chilled mason jar overnight, and in a big bowl with more toppings than oats].

But this oatmeal is made for Monday mornings. It hints of Sunday night cake, but nixes any possibility of an overpoweringly loud “we’re starting the week off wrong, wrong, wrong” aftertaste.

Cinnamon, nutmeg, ginger, and vanilla wish you comfort on the coldest of days and grant you confidence when you’re full of doubt. Maple gives you a steady stream of unconditional love and coconut stops your bitterness from souring your sweetness. Carrots…well, just shred them up and dump them in when nobody’s looking. You won’t dwell on them much at all, I promise.

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If sadness seeps in, distract yourself by toying with toppings. I chose sticky sweet dates and raisins and a handful of toasted walnuts and shredded coconut flakes.

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And in a fleeting moment of clarity, I stirred together a creamy vanilla icing [by mixing equal parts vanilla crème protein powder and water]. Things that are designed for drizzling are full of promise.

If a bowl of oatmeal could dole out the courage to know yourself and the patience to sit with the unknown, this would be the one. I found it just a little bit nutty, but infinitely reassuring all the same.

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Recipe [Serves 2]

Ingredients:

1 cup steel-cut oats

1 cup finely grated carrot

½ cup shredded coconut

1½ cups milk or coconut milk

2 tablespoons maple syrup

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Pinch salt

1 teaspoon vanilla extract

Toasted shredded coconut & walnuts and/or raisins & dates for topping

Method:

Soak the steel-cut oats in a medium sized bowl overnight.

To a medium saucepan over medium heat, add the oats, carrot, coconut, milk, maple syrup, cinnamon, nutmeg, ginger, and salt. Stir.

Bring to a boil then reduce heat.

Simmer for about 20 – 25 minutes until the oatmeal is tender and creamy. You may want to add up to a cup of water, depending on your consistency preference.

Prepare toppings and set aside.

Remove from heat and stir in the vanilla extract.

Serve with desired garnish and glaze.

Recipe from Kitchen Treaty

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2 thoughts on “Carrot Cake Steel-Cut Oats

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