Recipe of the Week: Carrot Cake Oatmeal

As the mornings continue to get cooler, there’s nothing like a warm bowl of oatmeal to fuel you for the day ahead. This recipe, inspired by the flavor profile of carrot cake, will literally spice up your morning grains with the combination of cinnamon and ginger. Add some sweetness from raisins (and perhaps some local honey from Northeast Honey) and you’ll feel like you’re having dessert for breakfast!

You can find your carrots at Oakdale Farms and Northeast Honey from Cushing Farm this Saturday from 10am-1pm at the Pembroke Community Center.

Ingredients:

• 1 cup water

• 1/2 cup rolled oats

• Pinch of salt

• 1/2-1 tsp cinnamon, according to taste preference

• 1/2 tsp ground ginger

• 1 medium carrot, peeled and finely grated

• 2 Tbsp raisins

• Optional toppings: honey for added sweetness, butter or other fat of choice, walnuts, shredded coconut, fruit.

  
  

  Instructions:

• In a small pot, bring the water with a pinch of salt to a boil, then add the oats and turn the heat to low.

• Add the cinnamon, ginger, carrot, and raisins to the pot, and cook everything on a simmer, stirring occasionally, until the oats are cooked through (approximately 10-15 minutes).

• Serve as-is or with the optional toppings of your choice!