Morning Glory Oats

“The oat is the Horatio Alger of cereals, which progressed, if not from rags to riches, at least from weed to health food.” ~ Waverley Root, ‘Food’(1980)

Polar Vortex 2 Morning Glory Oats

We are only 3 weeks into the new year, and already upstate New York has warnings for a second polar vortex. Also, another nor’easter is bearing down upon us. The meteorologists say that it is colder and snowier than it has been in twenty years. Personally, I think that we have gotten somewhat soft. When I was growing up, snow and cold arrived in December or January, and it didn’t leave until April.

 

With this kind of weather, a hot, stick to my ribs, breakfast is needed to kick off the day. I love steel cut oats, so this recipe in the new cookbook Whole-Grain Mornings by Megan Gordon caught my attention.

 

Morning Glory Oats

This oatmeal gets its name from the very popular Morning Glory Muffin. I also love those too, but this is a much kinder to my waistline.

 

To begin gather your oats, carrots, spices and raisins. Note: I used dried cherries.

 

Morning Glory Oats ingredients

In a large saucepan, bring water and milk to a low boil. Then stir in the oatmeal, grated carrots, dried fruit, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt.  Bring to a boil. Reduce the heat to a simmer and cook, partially covered, until the oatmeal begins to thicken, about 25-30 minutes.

 

Remove from the heat and stir in toasted coconut flakes, toasted walnuts and orange zest. Cover and let rest for 5 minutes.  Serve with warm milk and a sprinkle of toasted nuts if desired.

Morning Glory Oats

Adaptations I made to original recipe:

  • Add in 1/2 cup of toasted nuts
  • Toast the unsweetened coconut
  • Substitute agave syrup for the brown sugar
  • Reduce the nutmeg to 1/8 teaspoon

Signature

Morning Glory Oats

Morning Glory Oats

By Patricia Rio Published: January 22, 2014

  • Morning Glory Oats
    3 votes, 5.00 avg. rating (99% score)
  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 55 mins

“The oat is the Horatio Alger of cereals, which progressed, if not from rags to riches, at least from weed to health food.” ~ …

Ingredients

Instructions

  1. In a large saucepan, bring water and milk to a low boil. Then stir in the oatmeal, grated carrots, dried fruit, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt. Bring to a boil. Reduce the heat to a simmer and cook, partially covered, until the oatmeal begins to thicken, about 25-30 minutes.
  2. Remove from the heat and stir in toasted coconut flakes and orange zest. Cover and let rest for 5 minutes. Serve with warm milk if desired.
    Patricia Rio
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