Carrot Cake Oatmeal

Oatmeal has never tasted better. Flecks of grated carrot add  beta-carotene, 
vitamin A, and gentle sweetness, while currants and chopped pecans add 
crunch and even more fiber. Serve with a splash of milk and a sprinkling of 
brown sugar, if desired. 
1 medium carrot, peeled and fi nely shredded 

2 cups water 

1/4  teaspoon kosher salt 

Pinch of cinnamon 

1/4  cup currants or raisins 

2/3  cup rolled oats 

1/3  cup oat bran 

3 tablespoons chopped pecans 

1. In a small saucepan, combine the carrot, water, salt, and cinnamon and 
bring to a boil. Reduce the heat, add the currants, and simmer until the cur-
rants are plumped and the carrot is tender, about 3 minutes. 
2. Stir in the oats and oat bran and cook, stirring, until thickened, about 
5 minutes. Transfer the oats to two bowls and sprinkle the nuts on top. 

Cooks’ Note 

✤  If you don’t have oat bran on hand, substitute  1 ⁄ 3  cup more rolled oats. 
Apple- Maple Oatmeal: Substitute  1 ⁄ 2  cup finely diced peeled apple for the 
carrot  and  add  2  tablespoons  apple  butter  and  1 ⁄ 2   tablespoon  pure  maple 
syrup to the fi nished oatmeal.