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Ginger, Carrot and Herb Oatmeal

by Livestrong_Recipes  |  Jan 13, 2016

Ginger, Carrot and Herb Oatmeal
  1. PREP
  2. 12 m
  • COOK
  • 25 m
  • TOTAL
  • 37 m

Carrots, ginger, cilantro and a touch of virgin coconut oil provide worldly inspiration here. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 2

  • 2 cups Baby Carrots
  • 3 cups low-sodium vegetable broth
  • 1 shallot(s)
  • 1 1/2 tsp Ginger Root
  • 3/4 tsp sea salt
  • 3/4 cup Steel Cut Oats (Dry)
  • 1 tbsp Fresh Cilantro Leaves
  • 1 tbsp Fresh Dill
  • 1 1/2 tsp Coconut Oil, Virgin
  • 1/4 cup fresh cilantro

DIRECTIONS

1 Cut the carrots crosswise into coins, about 1/4-inch thick.
2 Bring the broth, carrots, shallot, ginger, and 1/2 teaspoon of the salt to a boil in a medium saucepan. Add the steel-cut oats and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until fully cooked, about 20 minutes. Stir in the chopped cilantro, dill (optional), coconut oil, and remaining 1/4 teaspoon salt. Adjust seasoning.
3 Transfer to bowls, sprinkle with the cilantro leaves, and serve.