Morning Glory Oatmeal

By Pavani @napavani
Blogging Marathon# 47: Week 4/ Day 3
Theme: Bookmarked Recipes
Dish: Morning Glory Oatmeal
For the final day of this year's blogging marathon, I have a very healthy & delicious variation to regular oatmeal. I bookmarked the recipe from Joy the Baker's blog and made it almost a year ago in January of this year. Finally these healthy oats are seeing the light of day today :-)
The recipe for Morning glory muffins were first published back in 1981 in Gourmet magazine and in 1991 it was chosen as one of the magazine's 25 favorite recipes from the past 50 years. What's not to like about these moist muffins that are packed with all kinds of vegetables and fruits. I made a vegan version of the morning glory muffins a while back.
So when I saw Joy the Baker's post, I knew I would definitely like the combination of carrots, raisins and spices in my morning oatmeal. It sure was a spicy and delicious way to start any day. I've made this quite a number of times in the past year and it has become one of my favorite oatmeal recipes.
Recipe adapted from Joy the Baker! Ingredients: Serves 2 Steel Cut Oats - ½cup  Soy milk - ½cup
Water - 1½cups
Carrot - 1 small, grated
Raisins or Currants - ¼cup
Ground Cinnamon - ½tsp
Nutmeg - a pinch, freshly grated
Light brown Sugar - 1~2tbsp
Vanilla extract - ½tsp
Salt - ¼tsp
Dry Coconut (unsweetened) - ¼cup
Sliced Almonds - 2tsp
Method:
  • In a saucepan, bring water and milk to a gentle boil. Stir in the oats, carrots, cinnamon, nutmeg, vanilla and salt, return to a boil.
  • Reduce the heat to low and partially cover the pan. Cook the oats, stirring once in a while, until they are cooked through and it gets to thicken -- about 20~25 minutes.
  • Remove from heat and add the currant and brown sugar. Mix well and stir in the coconut. Cover and let sit for 5 minutes before serving. Sprinkle some coconut & almonds on top before eating. Enjoy!!
Lets check out what my fellow marathoners have cooked today for BM# 47.