Vegan MoFo 2012 #3 – Carrot Cake Oatmeal

I like my oatmeal cooked in my rice cooker and of the steel-cut variety.  I have one of those fancy Zojirushi rice cookers, because I’m a bit of a small appliance junkie and I don’t exercise restraint.  I also like my oatmeal with stuff, fun stuff, and what’s more fun than carrots and cinnamon?  Not much, right?  Mind you, cooking your oatmeal in a rice cooker isn’t the quickest way to go, but it is a dump and run kind of thing.  So if you have somewhere to go really early in the morning, say the gym, you can pop everything in the cooker and come home to a fragrant kitchen and a piping hot bowl of oatmeal.  A couple of things about oatmeal in the rice cooker…you need more liquid than you would if cooking it on the stove top.  A good rule of thumb is 1/2 cup of steel-cut oats to 3 cups of liquid.  If you’re adding in fruits or vegetables that have a lot of water you can cut back on the liquids a bit.  And now to the recipe…

Carrot Cake Oatmeal

  • 1/2 cup steel-cut oats
  • 1 1/2 c. vanilla non-dairy milk
  • 1 c. water
  • 1 carrot grated (I used the food processor to zip through this on my way out the door)
  • 1/4 zucchini, grated (because you have it, don’t worry if you don’t but you might increase the water by 1/4 cup)
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 T. maple syrup
  • 1 tsp vanilla
  • Nuts to sprinkle on top if you like fun stuff

Place everything except the nuts in the bowl of the rice cooker.  Give it a quick stir.  Make sure you change the setting on your rice cooker to “Porridge” (spoken from experience).  Push start or whatever your rice cooker says, and head on out to the gym.  When you get home, smile because it smells delicious.  Open the rice cooker, don’t be scared if it looks a little watery, just give it a stir, dish it up and dig in!

 

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1 Comment

Filed under Mofo, Vegan Cooking

One response to “Vegan MoFo 2012 #3 – Carrot Cake Oatmeal

  1. Pingback: Pumpkin Oatmeal | Glue and Glitter

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