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Blogging Marathon# 47: Week 4/ Day 3

Theme: Bookmarked Recipes

Dish: Morning Glory Oatmeal

For the final day of this year’s blogging marathon, I have a very healthy & delicious variation to regular oatmeal. I bookmarked the recipe from Joy the Baker’s blog and made it almost a year ago in January of this year. Finally these healthy oats are seeing the light of day today 🙂

The recipe for Morning glory muffins were first published back in 1981 in Gourmet magazine and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years. What’s not to like about these moist muffins that are packed with all kinds of vegetables and fruits. I made a vegan version of the morning glory muffins a while back.

So when I saw Joy the Baker’s post, I knew I would definitely like the combination of carrots, raisins and spices in my morning oatmeal. It sure was a spicy and delicious way to start any day. I’ve made this quite a number of times in the past year and it has become one of my favorite oatmeal recipes.

Recipe adapted from Joy the Baker!

Print Recipe
Morning Glory Oatmeal Yum
Morning Glory Oatmeal
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
  • ½ cup Oats Steel Cut
  • ½ cup Soy milk
  • cups Water
  • 1 Carrot - small, grated
  • ¼ cup Raisins Currants or
  • ½ tsp Cinnamon Ground
  • a pinch Nutmeg - freshly grated
  • 1 ~ 2 tbsp brown Sugar Light
  • ½ tsp Vanilla extract
  • ¼ tsp Salt
  • ¼ cup Coconut Dry (unsweetened)
  • 2 tsp Almonds Sliced
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
  • ½ cup Oats Steel Cut
  • ½ cup Soy milk
  • cups Water
  • 1 Carrot - small, grated
  • ¼ cup Raisins Currants or
  • ½ tsp Cinnamon Ground
  • a pinch Nutmeg - freshly grated
  • 1 ~ 2 tbsp brown Sugar Light
  • ½ tsp Vanilla extract
  • ¼ tsp Salt
  • ¼ cup Coconut Dry (unsweetened)
  • 2 tsp Almonds Sliced
Morning Glory Oatmeal
Instructions
  1. In a saucepan, bring water and milk to a gentle boil. Stir in the oats, carrots, cinnamon, nutmeg, vanilla and salt, return to a boil.
  2. Reduce the heat to low and partially cover the pan. Cook the oats, stirring once in a while, until they are cooked through and it gets to thicken -- about 20~25 minutes.
  3. Remove from heat and add the currant and brown sugar. Mix well and stir in the coconut. Cover and let sit for 5 minutes before serving. Sprinkle some coconut & almonds on top before eating. Enjoy!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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7 thoughts on “Morning Glory Oatmeal”

  1. I am not a fan of oat meal..but like it in bakes…your bowl has all the goodness..and I am tempted to make.it looks wow.

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