Did you know I used to hate ginger? It’s true. If you look at my early recipes when I used ginger, it would always be a teensy tiny pinch. I can’t remember when my feelings changed, but I have a much higher tolerance for it now.
I much prefer fresh ginger, but now that I’ve acquired a taste for it, I’m fine with ground ginger. I thought half a teaspoon would be too much for this recipe, so I started with just a quarter teaspoon. After a few tastes, I continued adding more bit by bit, until I finally had added half a teaspoon total. Perfect.
How do you feel about ginger? Yay or nay?
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/3 cup grated carrot (about 5-6 baby carrots)
- 1/4 tsp vanilla extract
- 1/2 tsp ground ginger
- pinch of salt
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now. I used flax.)
- Add grated carrot immediately.
- Once more of the liquid has absorbed, add vanilla extract, ginger, and salt. If you are nervous about adding so much ginger at once, start with 1/4 tsp, taste, and add more until you're satisfied. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).