Monday, January 3, 2011

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Gluten and Dairy Free

The holidays are over and now it is time to prepare for the new year. Most people are thinking about eating healthy, saving money and living simply. I wanted to make something warm and satisfying to start our morning and yours. 

This recipe is loaded with fiber, protein and beta-carotene to keep you full and satisfied until lunchtime. 

Although the carrots in our garden are purple dragon carrots, I can't wait to make a purple version of this oatmeal very soon. Clay will get a kick out of Purple Dragon Oatmeal for sure!

Carrot Cake Oatmeal
adapted from Real Food for Healthy Kids by Tanya Wenman Steel

2 carrots, finely shredded (Johnson's Backyard Garden at the Austin Farmers' Market on Wednesdays and Saturdays) 
4 cups of water
1/4 tsp of sea or kosher salt
pinch of ground cinnamon (I use a cinnamon stick and a microplane grater)
1/2 cup of golden raisins, chopped
1 1/3 cup of rolled oats
2/3 cup of oat bran or rolled oats (check the bulk section at Wheatsville or Central Market, use gluten-free if needed)
1/2 cup chopped pecans (Carya Gardens at Austin Farmers' Market)
1 tsp vanilla extract of 1/4 of a vanilla bean
1 Tbsp honey (Round Rock Honey or Goodflow Honey)
Optional: vanilla almond milk

1. In a medium sized saucepan, combine the carrot, water, salt, vanilla, cinnamon and bring to a boil. 
2. Reduce the heat to low and add the golden raisins. 
3. Simmer for 3 minutes. 
4. Stir in the oat bran and rolled oats and cook until thickened or about 10 minutes. Stir occasionally to make sure all ingredients are well blended. 
5. Add chopped pecans and honey and stir. 
6. Transfer to bowls and add a splash of vanilla almond milk if desired. 
Serves 4-5 (Make the night before and put in small serving size containers for busy mornings)

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