RECIPES
Ginger, Carrot and Herb Oatmeal
by Livestrong_Recipes | Jan 13, 2016
- PREP
- 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.
