1 ½cupssteel cut oats(do not substitute old-fashioned rolled oats, quick, or instant oats)
1cupshredded carrots(see note)
6cupswater
¼teaspoonsalt
2teaspoonsground cinnamon
½teaspoonground nutmeg(use freshly grated for best flavor)
Optional toppings: golden raisins, unsweetened coconut (shredded or flake), crushed pineapple, toasted walnuts or pecans, brown sugar, milk
Instructions
Spray the inside of a 4 to 6-quart crockpot with nonstick cooking spray or rub with coconut oil or butter.
Combine oats, carrots, water, and salt.
Cook on low, covered, for 7-8 hours (overnight is perfect!) or on high for 4 hours, until the oats are tender and the water is absorbed. Stir in cinnamon and nutmeg.
Serve with desired toppings.
Video
Notes
It's best if you shred/grate your own carrots with a box grater or food processor. A finer shred works better than julienned or coarsely shredded carrots.
Nutrition information does not include optional toppings.
Leftover oatmeal can be refrigerated for 4 to 6 days or frozen for 6 months. Reheat in the microwave or on the stove, adding milk or water as needed for the right consistency.