Saturday, December 28, 2013

Carrot Pineapple Oatmeal

In case you haven't noticed, I love using earthy ingredients like pumpkin, sweet potato, and carrots in porridge. These ingredients create such heartwarming bowls of oatmeal that it can make even the coldest of mornings tolerable.

The downfall of those veggies (although pumpkin is a fruit, apparently) is that they typically require an added sweetener. As you can tell from many of my recipes, I do not fear a small dose of maple syrup or honey. However, when I can sweeten something naturally, I much prefer that.


Enter: pineapple!

When I first saw this flavor combination, I was delighted. I've learned recently that pineapple pairs well with just about everything. I love pineapple on pizza, in salsa, and virtually every southwestern-type dish (I recently made a spicy quinoa casserole with corn, tomatoes, black beans, and...yep...pineapple!). There are few dishes I won't try with pineapple. :)

Furthermore, using pineapple allows me to enjoy a carrot cake-esque breakfast without a single drop of maple syrup. Success!


Do not skimp on the spices in this recipe (especially the cinnamon). It may seem bizarre to pair cinnamon and ginger with pineapple, but...remember when I said that pineapple goes with everything?

Carrot Pineapple Oatmeal

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 5 min
Ingredients (serves 1)
  • 1 cup milk of choice, or water
  • 1/2 cup grated carrots
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 cup diced pineapple (fresh or frozen)
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • pinch of ground nutmeg
  • 1/4 tsp mild molasses (use 1/8 if using blackstrap)
  • pinch of salt
Instructions
  1. Add milk (I use 1/2 c almond milk and 1/2 c water) to the saucepan over medium high heat and add carrots immediately. Allow them to soak in the liquid while it's coming to a boil to help it soften.
  2. Once the milk comes to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  3. Add pineapple.
  4. Once more of the liquid has absorbed, add vanilla extract, cinnamon, ginger, nutmeg, molasses, and salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (maple syrup, shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

9 comments:

  1. Fantastic idea! I really like pineapple in carrot cake, so this sounds perfect to me!

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    Replies
    1. I'd like to try that. I love carrot cake.

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  2. Oh, yes... this is an awesome idea! I love your baked oatmeals, so I think I'm actually going to try this one as a baked oatmeal, just adjusting the milk to 1/3 cup and adding the 1/4 tsp of baking powder to the rest of the ingredients.

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    Replies
    1. Wonderful! I hope it turns out well for you.

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  3. I am eating this as I type and OMG! So yummy! I love the flavor combinations- and it's a sneaky way to get some fruit and veggies into my breakfast. Hope you had a happy holiday!

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    Replies
    1. Thank you so much for trying it out and reporting back to me!

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  4. I LOVE your blog! The fact that you can come up with so many great recipes is really impressive! I have a 5lb bag of oatmeal from Costco and I didn't know what to do with it until I stumbled upon your blog. THANK YOU for being you (as in a totally awesome health-conscious foodie comme moi)! xx

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