I’ve been battling a cold for the last ย few days and I must say… I’m a complete baby. ย It’s ridiculous that a little fever and a stuffed nose have me straight freaking out that I’m going to suffocate in the middle of the night. Let’s not even talk about all the paper towels I’ve used as tissue, and all the weird home remedies I’ve Googled and actually tried. ย I’ll tell you now that sucking on raw garlic is worse punishment than a sore throat. ย I wouldn’t recommend it.
This creamy, sweet, and chewy steel-cut oatmeal was far from punishment. ย It’s my sniffle-inspired salvation.
You know those Morning Glory muffins you might see at coffee shops? ย They’re part carrot cake, part morning muffin. ย Brown sugar, grated carrot, spices, and coconut. ย We’re throwing all of that in a pot with steel-cut oats. ย Yes! ย The new cookbookย Whole Grain Mornings has this recipe. ย That book is a winner!
The oats start with a combination of simmering milk and water.
Add the oats!
After the oats we toss in the sugar, spices, carrots, and currants.
The oats take about 25 minutes to cook down and soften. ย That’s the perfect amount of time for the carrots to soften and add their bright orange sweetness to the oatmeal. ย I used currants instead of raisins because that’s what I had on hand. ย Dried cranberries would also be nice.
After about 25 minutes, the oats are plump and softened, but still have a bite. ย The carrots are soft and sweet. ย The currants are moist and have absorbed the oatmeal liquid. ย It’s pretty perfect!
Finish the oats by sprinkling with brown sugar, toasted coconut, and a drizzle of milk. ย It’s so comforting, hearty, and filling! ย This oatmeal is like the Winter version of my Muesli obsession.
I love that the recipe also notes that you can store this batch of cooked oatmeal in the fridge and reheat it in the morning with a bit more milk. ย I can make it once and eat it for four days! ย Now we’re talking!
Megan Gordon is the charming author of Whole Grain Mornings as well as the beautiful blog A Sweet Spoonful. ย She is also creator of Marge Granola and just a really lovely person in general.
Morning Glory Oats
adapted just slightly from Whole Grain Mornings
serves 4
3 cups / 720 ml water
1 cup / 240 ml milk, plus extra for serving
1 cup / 175 g steel-cut oats
1 cup / 100 g grated carrots (about 2 medium carrots)
1/2 cup / 90 g currants
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
In a saucepan, bring the water and milk to a gentle boil. ย Stir in the oats, carrots, currants, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil. ย Decrease the heat to low and partially cover. ย Cook the oats stirring just once or twice until it begins to thicken and the oats are soft yet chewy, 25 to 30 minutes. ย Remove from the heat and stir in the coconut flakes and orange zest. ย Cover and let sit for 5 minutes before serving. ย Serve warm with an extra glug of warmed milk, if you’d like. ย
98 Responses
Joy I canโt find a recipe I saved on Pinterest. It was for Oatmeal Blueberry Applesauce muffins.
Can I use old fashioned oats for this recipe? Looks delicious! Canโt wait to try!
yes absolutely!
I made this yesterday and had leftovers this morning, really lovely! Iโm thinking of making pancakes with the last of it :)
I’m on a no sugar thing, but even without the sugar this was very good. Thanks Joy!
Guys…
It’s sooooo good.
This is absolutely amazing. Enjoying a bowl on a leisurely Wednesday morning.
you lost me at sugar…
I came across this recipe while scouring my pins for an easy and relatively healthy weekday breakfast, and was so glad I had pinned it!! I got up early (ugh) to make some breakfast and surprise my boyfriend (yay) who has had a crappy week at work. This recipe was easy enough to make in a sleepy stupor, and quick enough to dish up before he had to be out the door. And of course, absolutely delicious.:) Love your blog and love discovering new – and old – recipes of yours. Thanks, Joy! Happy Friday from Alameda, CA. xo
This recipe is amazing! Absolutely fantastic for breakfast (or even lunch!) The carrots and the raisins add a sweetness so I usually omit the sugar. Highly recommended.
Wow the orange zest really takes these oats to another level. I am eating a bowl right now and I am in love! Think the cranberry orange almond oatmeal will be my next endeavor now that I know the revolutionary power of orange zest in oatmeal! Thanks for cheering up my -22 degree day, Joy! I didn’t even think it was possible :)
This looks wonderful…any chance it can be done in a crock pot??? Could you imagine waking up to this?!
Saw the recipe on your roundup yesterday, cooked it this morning, and enjoyed a giant bowl after my long run today. Added golden raisins and a glug of orange juice while cooking. Absolutely ah-mazing! Making this a Sunday tradition. Thanks Joy!
So good! This is the second time I have made these oats. The first time I made it, I thought the orange zest was too powerful, so I omitted it the second time around. Delicious!
I just wanted to let you know that I made this overnight in the crock pot and it was awesome. Just throw it in and set to “warm” and add the zest in the morning. Warm and tasty!
supreme!