I’ve been battling a cold for the last few days and I must say… I’m a complete baby. 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. I’ll tell you now that sucking on raw garlic is worse punishment than a sore throat. I wouldn’t recommend it.
This creamy, sweet, and chewy steel-cut oatmeal was far from punishment. It’s my sniffle-inspired salvation.
You know those Morning Glory muffins you might see at coffee shops? They’re part carrot cake, part morning muffin. Brown sugar, grated carrot, spices, and coconut. We’re throwing all of that in a pot with steel-cut oats. Yes! The new cookbook Whole Grain Mornings has this recipe. 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. That’s the perfect amount of time for the carrots to soften and add their bright orange sweetness to the oatmeal. I used currants instead of raisins because that’s what I had on hand. Dried cranberries would also be nice.
After about 25 minutes, the oats are plump and softened, but still have a bite. The carrots are soft and sweet. The currants are moist and have absorbed the oatmeal liquid. It’s pretty perfect!
Finish the oats by sprinkling with brown sugar, toasted coconut, and a drizzle of milk. It’s so comforting, hearty, and filling! 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. I can make it once and eat it for four days! Now we’re talking!
Megan Gordon is the charming author of Whole Grain Mornings as well as the beautiful blog A Sweet Spoonful. 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. Stir in the oats, carrots, currants, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil. 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, 25 to 30 minutes. Remove from the heat and stir in the coconut flakes and orange zest. Cover and let sit for 5 minutes before serving. Serve warm with an extra glug of warmed milk, if you’d like.
Catherine
I was looking for a way to add veggies to breakfast that did not involve an egg. Thx for this, it is currently cooking on the stove.
Lily @ Life, Love, and Cupcakes
I’ve been trying to cook things at the beginning of the week that I can eat for breakfast all week, makes life so much easier! I was going to do some carrot baked oatmeal for this week, but I might have to try this instead!
Grace
These look amazing! Such a perfect dish for a cold and snowy morning! And I’m all about loading on the brown sugar.
http://sometimesgracefully.com
Katrina @ Warm Vanilla Sugar
So much goodness in here – I love a big bowl of oats for breakfast!
lizytishknits
I’m sure this made you feel a little better, if not just comforted! Looks wonderful.
Christine @ 24 Carrot Kitchen
Looks delish Joy! I am always looking for new exciting oatmeal recipes and I love the addition of carrots. Who knew!
Carlinne @Cookmwith 2 Chicks
This sounds delicious. Your pictures are always so beautiful; amazing! Feel better soon ????
nic
Rub a little bit of Vick’s on the soles of your feet before going to sleep and you should be able to sleep without suffocating – a trick a doctor once advised for children with a stuffed nose. ?nic
Jessica (bakecetera)
wow! carrot cake oats – these would solve any type of cold!! they’re both delicious and nutritious!! i hope you feel better SOON!
Belinda Lo (Moonblush Baker)
Aww the bug seems to be going around. This bowl is definitely filled with those healthily thing you need to at least feel better. I am a guilty of making morning glory cakes and hiding them for myself. I do not know what this combo is but it makes carrots in cake delicious.
Sit down to bowlful Joy, you have been working too hard!
Ellen
I used to love those muffins. I have a surplus of carrots at home right now, I just need to nab some oats. I hope you start feeling better soon! I zicam the minute I think I’m getting anything…I too am a total baby if I have a cold:)
Averie @ Averie Cooks
I hope you feel better soon! I love that the title is a play on the old old recipe for morning glory muffins, which I have never made as written. I should though. Or actually just make this because it looks perfect! I love carrot cake, carrot muffins, carrot nobake bites, and I know I’d love this! And it makes me smile to see you use the word ‘glug’ in the recipe.