Morning Glory Oats
I am always looking for ways to improve my normal breakfast routine. I have recently been stuck in this breakfast habit that includes a brown rice cake topped with almond butter, a drizzle of honey, and sliced banana. I love it because it keeps me full for hours and is not laden with calories. It takes me seconds to make so it is really perfect for a work morning. Today, however, is my day off and it had to call for something with a little more sustenance and since I had the entire morning to put something together this recipe seemed to be the appropriate choice. Not long ago, I received a copy of Megan Gordon’s new cookbook Whole-Grain Mornings. In this book Megan does an incredible job of telling stories about the recipes she chose for her book all the while including seasonal fare that involve whole grains and how to make the perfect breakfast for any kind of morning. I love this book because she leaves a lot of room for your own personal touch and suggests several alternatives for most of the recipes. I landed on her recipe for “Morning Glory Oats” which basically takes all the signature flavors of a Morning Glory Muffin (carrots, raisins, coconut) and mixes them into a steel cut oat porridge. I changed a few of the recipes elements to adapt to the ingredients that I had on hand. This breakfast bowl is so flavorful and super hardy. I had a lot of leftovers and will definitely be consuming these oats for the next few days and I could not be more stoked for that.
To Megan: I don’t know you personally, but you are truly an inspiration. Your book is lovely and it is apparent that you are doing exactly what you should be doing in life and that you cherish every moment of it. As an avid reader of your blog, I am so happy about this book! Thanks for the great recipes! Xo.
- 2 cups water
- 2 cups organic unsweetened vanilla almond milk, plus more for serving
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 3 TBSP brown sugar
- 1 cup steel cut oats
- 1 cup chopped shredded carrots* (see note)
- 2/3 cup dried cherries (or raisins)
- 1/2 cup organic unsweetened shredded coconut* (see note)
- zest from 1 organic orange
- 1/2 cup pomegranate seeds, for serving
- 1/2 cup sliced almonds, for serving
- In a large saucepan, bring milk and water to a boil. Add the cinnamon, nutmeg, ginger, salt, vanilla and brown sugar and whisk to combine. Add the oats, carrots, and cherries, and bring back to a boil. Once boiling, stir once and then reduce heat to low and partially cover for 27-28 minutes. Do not stir the oats (this causes them to get mushy). Remove from the heat and stir in the shredded coconut and orange zest. Serve warm with about an extra 1/4 cup of almond milk (I like my oats to be loose and floating in a lot of milk) and top with pomegranate seeds and sliced almonds. Enjoy!
- I had a bag of pre-shredded carrots from Trader Joe’s on hand, so I chopped them into finer pieces and found that this saved a lot of time.
- Megan’s recipe calls for unsweetened coconut flakes, but I used shredded coconut and I really liked how the coconut melted into the oats. Either works fine though.
- Store leftovers in an air-tight container for about 5 days. Reheat by adding a bit more milk or water on the stovetop until you reach desired consistency.