Carrots are stealing the show this week. This recipe highlights the specific same flavors as morning fame muffins-shredded celery, raisins, orange zest, coconut, and oatmeal form that is walnuts-in. I ran across it in Megan Gordon’s new cookbook, Whole-Grain Mornings. Into the headnote, Megan calls the oatmeal “porridge,” which always brings Goldilocks and her three bears to mind. I prefer to call it oatmeal, which sounds ever-so-slightly more sexy than porridge, however, it’s still just fancied up peasant food. Not that we have anything against peasant food. Those royals weren’t doing themselves any favors with their fine white flour and sugar that is refined. I ’d take hearty whole grain products over that material any day (am I showing my peasant roots?).
Anyway, back once again to Megan. Granola is run by her company, articles dishes and stories on her behalf blog, contributes to The Kitchen and, somehow, in between all that, produced a killer cookbook. The book is stocked full with breakfast/brunch recipes, arranged seasonally, that include entire whole grains. When Megan asked me if I’d like a review copy, I said yes (because Megan knows to make a great breakfast) while kicking myself for not discovering this kind of terrific concept.
This recipe called in my experience from the winter section. It is just sweet enough to taste just like a treat, but hearty enough to hold me over until lunch. I’d almost forgotten about the oats that are steel-cut the trunk of my pantry before I made this. Steel-cut oats are what rolled oats are made down of—they’re the oats you grew up eating before they were rolled flat. They take a little longer to cook than old-fashioned oats, but they have been therefore creamy they are worth the wait. I prefer to produce big batches of oatmeal at once similar to this. I quickly can warm the oats each day than it would to heat up one of those sad packets of instant oatmeal while I make my coffee, which takes less time and effort. I usually swirl in some yogurt that is plain protein and creaminess. (Bonus: yogurt cools down the oatmeal, which is nice when you’re an over-eager breakfast eater just like me.) I’m anticipating another dish tomorrow early morning.
Once I’m out of this batch, I want to test Megan’s technique for cooking “the very oatmeal that is best,” that you can find at The Fauxmartha and A Couple Cooks. That’s about as sexy as oatmeal ever looks, people. Then I’ll probably need certainly to try Laura’s spin on the farro bowl and prepare some saucy tomato poached eggs for brunch once I’m settled into my brand new household. I. Can’t. Wait!
Morning Glory Oatmeal
Creamy, nutritious steel-cut oats cooked with carrots, coconut milk, and spices. Serve with yogurt for a breakfast that sticks with you until meal time. (This recipe is gluten free and effortlessly vegan.)
3 cups of water
1 cup light coconut milk
1 cup oats that are steel-cut
1 cup grated carrots (about 2 large carrots)
? cup seedless raisins (we used raisins that are golden
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
½ cup unsweetened coconut flakes (I used a combination of unsweetened shredded coconut and large flakes since that’s what I had)
1 ½ tablespoon grated orange zest (this took 1 ½ orange for me)
1 teaspoon vanilla extract
1 or maybe more tablespoons maple syrup (or honey or agave nectar or sugar that is brown
½ cup chopped walnuts or pecans (optional but suggested)
In a saucepan, push the water and milk up to a boil. Stir in the raisins, cinnamon, oats, carrots, nutmeg, ginger, and salt. Bring the mixture back once again to boil, then decrease the temperature to low and partially protect the pot.
Cook the porridge, without stirring until it begins to thicken and the oats are soft yet chewy. Check out the oat’s texture by stirring them after 25 moments of cooking (it might require several more minutes of cooking).
Eliminate from temperature and stir within the coconut flakes, orange zest, and vanilla. Add maple syrup (or other sweeteners), to taste.
Toast the walnut pieces in a pan over medium-low, tossing usually, until the edges are golden and the walnuts smell nice and toasty. Serve the oatmeal with a sprinkling of walnuts and a splash of milk or a swirl of unflavored yogurt.