chopped walnuts and Greek yogurt (for topping oatmeal)
1/2 Tsp kosher salt
zest from 1 clementine
1 Tsp vanilla extract
1 cup grated carrots
2/3 cups raisins
3/4 Tsp cinnamon
1 cup light coconut milk
1 cup steel cut oats
These oats can be made ahead and reheated throughout the week - simply top with a little extra coconut milk (or any milk in your fridge) and microwave for about a minute. If you like your oatmeal a little sweeter, add some honey or maple syrup when serving. They are also easily customizable - swap the raisins for dried cranberries and use whatever nuts you have in your pantry for topping, or leave the nuts out all together. And if you don't like yogurt, eat them plain, although I really like how the yogurt cools the oats down and adds a nice creamy finish.
Bring water and coconut milk to a boil over high heat in a small saucepan. Once boiling, stir in oats, carrots, raisins, cinnamon, and salt. Decrease heat to medium low and partially cover the pot.
Cook the oats, without stirring, until they are soft and chewy and the liquid has thickened. It should take about 25 minutes. Remove from heat and stir in the clementine zest and vanilla. Cover and let the oatmeal rest for 5 minutes before serving.
Serve topped with a dollop of Greek yogurt and walnuts, if desired.