Warm oats or quinoa cooked with grated carrot, cinnamon, raisins, nuts, and a dollop of yogurt on top.
By mansi
Servings
2
1 cup rolled oats
1.25 cup water
1 piece carrot
0.25 cup raisins
0.25 cup walnuts
2 tbsp maple syrup
1 tsp ground cinnamon
0.13 tsp ground nutmeg
0.13 tsp fine sea salt
0.5 tsp vanilla extract
0.5 cup plain Greek yogurt
1 tsp butter
0.5 tsp orange zest
2 tbsp chopped walnuts (garnish)
1 tbsp extra maple syrup (drizzle)
Calories
586 kcal
Protein
18g
Carbs
97g
Fat
17g
Fiber
16g
Sugar
31g
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Prep
1. Peel the carrot if desired and finely grate it, then roughly chop the walnuts.
1 piece carrot,
0.2 cup walnuts
Cooking oats
2. In a small saucepan combine the rolled oats, water, grated carrot, ground cinnamon, ground nutmeg, fine sea salt, and butter.
1 cup rolled oats,
1.2 cup water,
1 tsp ground cinnamon,
0.1 tsp ground nutmeg,
0.1 tsp fine sea salt,
1 tsp butter
3. Place the saucepan over medium heat, bring to a gentle simmer, then reduce to low and cook, stirring frequently, until the oats are creamy and the carrot is tender, about 8 to 10 minutes.
4. Stir in the raisins, chopped walnuts, maple syrup, vanilla extract, and orange zest, and cook for 1 to 2 more minutes until heated through and thickened to your liking.
0.2 cup raisins,
0.2 cup walnuts,
2 tbsp maple syrup,
0.5 tsp vanilla extract,
0.5 tsp orange zest
Assembly
5. Remove the saucepan from the heat and let the mixture sit for 1 minute to slightly thicken, then divide the warm carrot oats between two bowls.
6. Top each bowl with a generous dollop of plain Greek yogurt, sprinkle with chopped walnuts, and finish with a light drizzle of maple syrup.
0.5 cup plain Greek yogurt,
2 tbsp chopped walnuts (garnish),
1 tbsp extra maple syrup (drizzle)
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By mansi