White Rabbit's Quick Change Oats

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

Everyone knows that breakfast is the most important meal of the day—that’s true for caterpillars, white rabbits, and people alike. This foresty twist on a tried-and-true staple is the perfect dish to serve to any breakfast companion. With hints of nutmeg and a generous heaping of carrots, this oatmeal offers a quick, energy-packed meal that tastes just like carrot cake. Oh, my fur and feathers!

Ingredients

• ½ cup walnuts
• ½ cup crème fraîche or sour cream
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon allspice
• 2 cups old-fashioned oats
• 3 ½ cups oat milk
• ¼ teaspoon salt
• ½ cup golden raisins
• 1 cup shredded carrot

Directions

1. To make the toppings: Heat a medium dry skillet over medium-high heat, add the walnuts, and stir for 1 minute.
2. Remove the pan from heat, and continue to stir until the walnuts are just beginning to brown and are fragrant, 1 to 2 minutes.
3. Transfer to a small serving bowl.
4. In a separate small serving bowl, combine the crème fraîche or sour cream with the brown sugar, and whisk to combine.
5. Cover the mixture, and refrigerate until serving.
6. To make the oatmeal: Add the cinnamon, nutmeg, ginger, and allspice to a large saucepan on medium-high heat.
7. Stir to combine, coating the bottom of the pan.
8. Add the oats, and stir thoroughly to combine.
9. Continue stirring until the oats and spices are toasted and fragrant, 2 to 3 minutes.
10. Add the oat milk and salt, and stir to combine.
11. Bring to a boil, stirring occasionally.
12. When the mixture is at a boil, turn it down to a simmer, add the raisins, and cook for 3 minutes.
13. Add the shredded carrot, and cook for an additional 2 minutes or to the desired tenderness.
14. To serve, ladle the oatmeal into bowls, alongside the walnuts and cream topping.

Yield: 6 servings