Steel cut oatmeal flavored with raisins, carrots, and walnuts, then cooked up so it tastes like a slice of creamy carrot cake. Sign me up for some of that goodness!
This is the start of a tasty week filled with brunch recipes. I’m kicking things off with a recipe for carrot cake steel cut oatmeal. It’s hearty and creamy, with just a touch of sweetness. Be the cool parent and serve this up for your kids. It’s so sweet and delicious, they may think they’re eating cake instead of good-for-them oatmeal!
This week, we’ll celebrate the deliciousness of brunch and prepare for Mother’s Day and the summer brunch season. We have 32 bloggers bringing you their best brunch recipes, from beverages to main dishes, and salads to desserts. There will be delicious recipes for everyone’s taste buds this week.
UPDATE: At the time of publishing, May 5, 2014, this post included details about a giveaway. After the giveaway ended, some of that information was removed from this post.
Thanks to our wonderful sponsors for their generosity in providing the Brunch Week contributors with free products to use for recipe development and for giveaway prizes for our readers.
I made this steel cut oatmeal using free product samples from Bob’s Red Mill, California Walnuts, and Grimmway Farms. All completely delicious components in this brunch treat!
STEEL CUT OATMEAL RECIPE COOKING TIPS
I adapted this recipe from one that my blogging friend Karen created. Normally, I include links to recipes I adapt from, but sadly, Karen’s site no longer exists.
She used 1/4 cup of shredded coconut in her version, but since I’m allergic to all forms of coconut, I left it out. I went for raisins and walnuts, and an extra dash of almond milk to top mine off.
This will keep well for a few days if you cover it well and keep it in the refrigerator. I had it on day 3 with some maple syrup drizzled over the top. It made my stomach quite happy.
I hope you love this steel cut oatmeal as much as I did!
This hearty oatmeal is creamy, decadent, and healthy all at the same time. With just a touch of sweetness from maple syrup, it's almost like eating cake for breakfast!
- 2 cups steel-cut oats (not quick-cooking)
- 2 cups finely grated carrots
- 3 cups almond milk or regular milk
- 3 cups tap water
- 1/4 cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch salt
- 2 teaspoons vanilla extract
- raisins and chopped walnuts for topping
- To a medium saucepan over medium heat, add the oats, carrot, milk, water, maple syrup, cinnamon, nutmeg, ginger, and salt. Bring to a boil then reduce heat. Simmer for about 20 - 25 minutes until the oatmeal is tender and creamy. Remove from heat and stir in the vanilla extract.
- Garnish with raisins and walnuts, and a little extra almond milk or half & half, if desired.
Slightly adapted from Kitchen Treaty
|Amount Per Serving||As Served|
|Calories 261kcal Calories from fat 45|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Looking for more delicious brunch recipes? How about these?
Steel cut oatmeal is only the beginning of the delicious Brunch Week recipes. Try these, too!
Brunch Starches and Sides:
Main Brunch Dishes:
Brunch Fruit and Vegetables: