A perfect spring breakfast, this Spiced Carrot Steel-Cut Oatmeal with apples, raisins, coconut, and walnuts is reminiscent of my favorite dessert (carrot cake!). Naturally sweetened with shredded apple and maple syrup, you can indulge in this cake for breakfast.
This weekend, I had some of the best visitors in town. My sister and my mom came in for our housewarming party and stayed to have some Denver fun. Spoiler alert: we ate a lot. To get us going each day, we enjoyed all my favorite breakfasts: green julius smoothie bowls, 3 ingredient pancakes (recipe coming soon), and waffles from our friends down the block.
Stumped for the last morning, my sister suggested a spring bowl of oats. I opted for steel-cut oats and a hearty amount of shredded carrots, and the rest of the ingredients fell into place as we rummaged through my pantry.
- 2 cups water
- 1 cup 1% milk
- 1 cup steel-cut oats
- 1 and ½ cups shredded carrots
- 1 cup shredded Fuji apple
- ⅔ cup seedless raisins
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup unsweetened coconut flakes
- ½ cup raw unsalted walnuts
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Garnish with coconut cream or additional milk
- In a large pot over high heat, combine water and milk and steel-cut oats.
- Using a grater or the shredding blade on your food processor, shred 2 medium sized carrots and ½ of an apple. Add the carrots and apple to the pot.
- Once the oats have come to a boil, reduce the heat to medium-low and stir in raisins, cinnamon, ginger, nutmeg, and salt. Cook the oats on low for 20-30 minutes covered, adding ½ cup of additional water if the oats become too thick and aren't fully cooked. Stir frequently.
- Once the steel-cut oats are cooked (they will be chewy and creamy), turn off the heat and add in the coconut, walnuts, maple syrup, and vanilla. Stir to combine.
- Portion oatmeal into bowls and garnish with a scoop of coconut cream or additional milk.
We topped our bowls with coconut cream and candied walnuts (follow this recipe, but use walnuts) and enjoyed our spiced carrot oatmeal with a side of strong coffee. Decadent breakfast made wholesome!
Have you recreated some of your favorite dessert flavors into breakfast alternatives?