While we love a simple bowl of oatmeal topped with dried fruits and nuts, we wanted to bring some variety to this morning mainstay while amping up the nutrition of the already fiber-packed oats. Carrots fit the bill perfectly. We infused the oats’ cooking liquid with vitamin A–rich carrot juice and milk and stirred in shredded carrot for texture, which lent a vibrant orange hue along with a subtle sweetness that was complemented by cinnamon and brown sugar. Using steel-cut oats offered the best flavor and texture, but we weren’t thrilled with their 40-minute cook time. We wanted a 10-minute breakfast, so we soaked the oats in water overnight, allowing them to gently hydrate and soften. In the morning, we added milk and carrot juice along with some dried cherries, then simmered the oats for just 4 to 6 minutes, until they were thick and creamy. A brief rest off the heat let them thicken to the perfect consistency: creamy with a subtle chew and nutty flavor. For added flavor and texture, we topped the oatmeal with chopped toasted pecans. The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin with boiling water.
Ingredients
- 3 cups water
- 1 cup steel-cut oats
- ½ teaspoon salt
- ½ cup carrot juice
- ½ cup organic 1 percent low-fat milk
- ½ cup finely grated carrot
- 3 tablespoons packed dark brown sugar
- 0.33 cup unsweetened dried tart cherries
- ½ teaspoon ground cinnamon
- ½ cup pecans, toasted and chopped coarse
- Bring water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover saucepan and let sit overnight.
- Stir carrot juice, milk, carrot, sugar, cherries, and cinnamon into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve, sprinkling individual portions with 2 tablespoons pecans.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 360 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 1.5 g 8% |
Trans Fat g |
Sodium 340 mg 6% |
carbohydrates 55 g 42% |
Dietary Fiber 8 g 21% |
Sugars 18 g 20% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
