Carrot Ginger Oatmeal

Did you know I used to hate ginger? It's true. If you look at my early recipes when I used ginger, it would always be a teensy tiny pinch. I can't remember when my feelings changed, but I have a much higher tolerance for it now.

I much prefer fresh ginger, but now that I've acquired a taste for it, I'm fine with ground ginger. I thought half a teaspoon would be too much for this recipe, so I started with just a quarter teaspoon. After a few tastes, I continued adding more bit by bit, until I finally had added half a teaspoon total. Perfect.

How do you feel about ginger? Yay or nay?

Carrot Ginger Oatmeal

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/3 cup grated carrot (about 5-6 baby carrots)
• 1/4 tsp vanilla extract
• 1/2 tsp ground ginger
• pinch of salt

Instructions

1. Bring milk (I use 1/2 c almond milk and 1/2 c water) 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. I used flax.)
2. Add grated carrot immediately.
3. Once more of the liquid has absorbed, add vanilla extract, ginger, and salt. If you are nervous about adding so much ginger at once, start with 1/4 tsp, taste, and add more until you're satisfied. Stir.
4. 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 (shredded coconut, nuts, etc.).

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