Saturday, August 30, 2014

Carrot Cake (and Carrot Banana) Steel-Cut Oatmeal

TWO recipes today! You're welcome.

Carrot Cake Steel-Cut Oatmeal isn't that exciting; it's basically an adaptation of my regular Carrot Cake Oatmeal. The only difference is it takes longer to cook (and it serves four instead of one, but that's just an issue of multiplication and division).


Thus, I'm including a variation. A banana variation, because potassium. (Everything about that last sentence is making the grammarian in me cringe, but whatever.)

I can't say much about the Carrot Cake version--it's exactly what you would expect. Instead, let me tell you about the banana version.

Think about everything you love about banana bread. Mmm...sweet...spicy...comforting...YAASSS. Now, imagine everything you love about carrot cake. That nutmeg!! Now, imagine those two experiences becoming one.


It's like eating a brownie sundae. Brownies are great on their own, and obviously ice cream is, too. But together? *dies*

You could bake a loaf of banana bread and a pan of carrot cake, and then steal a toddler from the street and have her mash the two together with her hands (you know, like they always do with their birthday cakes).


...Or you could just make Carrot Banana Steel-Cut Oatmeal. For a treat, top with Chocolate-Covered Katie's cream cheese frosting.

Carrot Cake Steel-Cut Oatmeal

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 30 min
Ingredients (serves 4-5)
  • 2 cups milk of choice
  • 2 cups water
  • 1 to 2 cups grated carrots
  • 1 cup steel-cut oats (I use Country Choice Organic)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • scant 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 3 tbsp. maple syrup (general estimate--adjust to your sweetness preferences)
  • 1/2 tsp molasses (I use Blackstrap)
Instructions
  1. Bring milk and water to a boil, add carrots and oats, and reduce heat to medium low. (If you'd like to add a teaspoon of flax or chia seeds, do so now.) Let simmer for approximately 20 minutes, stirring occasionally.
  2. Once more of the liquid has absorbed, add vanilla extract, cinnamon, ginger, nutmeg, salt, maple syrup, and molasses. Stir.
  3. When you're pleased with the consistency of the oatmeal (it could possibly take another ten minutes), transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, CCK cream cheese frosting [see notes above], etc.).
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Carrot Banana Steel-Cut Oatmeal

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 30 min
Ingredients (serves 4-5)
  • 2 cups milk of choice
  • 2 cups water
  • 1 cup grated carrots
  • 1 cup steel-cut oats (I use Country Choice Organic)
  • 1 overripe banana
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • scant 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 3 tbsp. maple syrup (general estimate--adjust to your sweetness preferences)
  • 1/2 tsp molasses (I use Blackstrap)
Instructions
  1. Bring milk and water to a boil, add carrots and oats, and reduce heat to medium low. (If you'd like to add a teaspoon of flax or chia seeds, do so now.) Let simmer for approximately 20 minutes, stirring occasionally.
  2. Once more of the liquid has absorbed, mash banana and stir into the oatmeal.
  3. Then, add vanilla extract, cinnamon, ginger, nutmeg, salt, maple syrup, and molasses. Stir.
  4. When you're pleased with the consistency of the oatmeal (it could possibly take another ten minutes), transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, CCK cream cheese frosting, 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!

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