I’ve been making this recipe a few times a month for the past year so I decided to share it with you in case you haven’t already seen it. We eat oatmeal for breakfast most days so I’m always looking for new flavors to add to our menu. The funny thing about this oatmeal is there’s absolutely NO pumpkin in the recipe! That’s okay because it still tastes like it and my kids love it! Sorry for my usual lack of extensive photo creativity but my 14 month old was screaming in his high chair so this is what I’ve got for you. You’ll just have to trust me when I say it’s good! PLUS you can make Carrot Oatmeal Breakfast “Cookies” with the leftovers!!!!
No-Pumpkin Pie Oatmeal
The original recipe is from my favorite food blog Melomeals. PLEASE check out her blog because it is the best!!
Pumpkin Pie Oatmeal
2 large or 3 small servings
2 large carrots
1 c cooked white beans
2 c water
Pinch salt (optional)
1 1/2 c old fashioned oats
1 tsp cinnamon
1/8 tsp nutmeg
½ tsp balsamic vinegar
Sweetener or Stevia to taste ( I use 1-2 dates and blend them with the carrot/bean/water mixture )
Blend the carrots, white beans, dates (if using) and water until totally smooth. Pour into saucepan along with the oats and spices. Heat over medium heat stirring now and then to prevent sticking for around 20 minutes. Stir in the balsamic vinegar and sweetener.
Blend beans, carrots, dates and water in a high speed blender until smooth. If you don’t have one, use your food processor but soak the dates in hot water for 15 minutes first.
Do you like my shiny new VitaMix??? My old one broke after 2 years of use and Costco gave me a new one!!!!! YAY!!!!!
Pour mixture into saucepan over oats and spices
Cook on medium heat stirring occasionally for about 10-15 minutes. Add balsamic vinegar and stevia, if using
This is a healthy version of rice pudding using unsweetened coconut milk and Stevia to sweeten it. You can use brown rice or basmati – I use long grain brown. This recipe is from Healthy Slow Cooking. This is definitely toddler approved!
6 cups nondairy milk (I used So Delicious Unsweetened Coconut milk)
1/2 cup golden raisins
1/2 cup slivered or chopped almonds (pistachios and/or cashews work great too)
1 teaspoon cardamom
sweetener to taste – I used about 1/8 tsp Stevia – you can use agave, regular sugar, brown rice syrup, etc.
Place all the ingredients except for your sweetener of choice into a 3 1/2 to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!