Morning Glory Oats

This recipe takes flavors you might find in a morning glory muffin at your favorite coffee shop and folds them into a delicious and nutritious whole grain oatmeal that your kids will love. No need to mention the carrots! I’ve adapted the original recipe to fit a busy morning schedule. Adapted from Whole Grain Mornings By Megan Gordon:

Ingredients

  • 1 cup / 720 ml water
  • 1 cup / 240 ml milk, plus extra for serving
  • 1 cup / 175 g quick-cooking steel-cut oats (find them at Costco)
  • 1 cup / 100 g grated carrots (about 2 medium carrots)
  • 1/2 cup / 90 g dried fruit, I used dried tart cherries and golden raisins
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup / 25 g unsweetened coconut flakes
  • 2 teaspoons grated orange zest

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Step 1

In a saucepan, bring the water and milk to a gentle boil

Step 2

Stir in the oats, carrots, dried fruit, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.

Step 3

Stir in the oats, carrots, dried fruit, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.

Step 4

Decrease the heat to low and partially cover. Cook the oats stirring just once or twice until it begins to thicken and the oats are soft yet chewy, 5 to 7 minutes.

Step 5

Remove from the heat and stir in the coconut flakes and orange zest.

Step 6

Serve warm with an extra glug of warmed milk, if you’d like.

Step 7

Delicious!