I make coffee in bulk, and I often cook a dinner that can be packed into single-serve lunches, so why hadn't it ever occurred to me to make oatmeal in a large batch for quick reheats? (Except, of course, for this wonderful baked oatmeal. Yum!)
To fill in the blanks from yesterday's post, I modified this recipe to make this:
Carrot Cake Oatmeal
2 cups cooked oatmeal (your choice/style)
1 grated carrot
1/2 cup water, and more as needed
1/4 cup raisins
1 teasp cinnamon
1/2 teasp nutmeg
1/2 teasp ginger
1/4 teasp ground cloves
2 Tablesp ground flax seeds
Simmer grated carrot in 1/2 cup water for 10 minutes. Add cooked oatmeal and reheat, adding more water, if necessary.
Add spices and flax seeds. Cook 5 minutes, adding water if needed to reach desired consistency.
Toppings: chopped walnuts, crushed pineapple
Optional: a cream cheese or marscapone "frosting", but I haven't tried that.....yet;) Other folks have made a zucchini bread oatmeal. That sounds good, too.
Looks like I'll be making weekly batches of oatmeal from now on :)
Don't forget to add a comment to Tuesday's post to be entered in my 1970's giveaway! The drawing is on Tuesday, March 1st at 6:00am EST.