Carrot Cake Oatmeal

• doses: 4 servings

Ingredientes

2 medium carrots, coarsely grated (about 1 cup)

1 cup old-fashioned oats

¼ cup raisins

2 tablespoons dark brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1 teaspoon vanilla extract

½ teaspoon kosher salt

¼ cup chopped walnuts, plus more for serving

½ cup unsweetened almond milk, another nut milk, or regular whole milk

Plain Greek yogurt, pumpkin seeds, unsweetened shredded coconut flakes, and/or pure maple syrup for serving)

Instruções

Cook carrots in 3 cups boiling water in a medium saucepan over medium-high heat until tender, 8–10 minutes. Stir in oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, and ¼ cup walnuts; reduce heat to medium-low and simmer, stirring often, until oats are tender and mixture is thick, 8–10 minutes. Add almond milk and cook, stirring constantly, until mixture is creamy, about 2 minutes.

Serve oatmeal topped with a spoonful of yogurt, some pumpkin seeds, coconut, and/or more walnuts and drizzled with maple syrup, as desired.

Do Ahead: Oatmeal (without toppings) can be made 1 day ahead. Cover and chill.