🥣 Mediterranean Oatmeal with Apple & Carrots
Serves: 2
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 25 minutes
Ingredients
🌾 Base:
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1 cup old-fashioned rolled oats
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2 cups unsweetened almond milk, oat milk, or water (or half milk + half water)
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1 small apple (preferably Honeycrisp or Gala), grated or finely diced
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1 medium carrot, peeled and grated
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1 tbsp extra virgin olive oil or unsalted butter
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1 tbsp honey or pure maple syrup (adjust to taste)
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½ tsp ground cinnamon
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¼ tsp ground cardamom or nutmeg
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Pinch of salt
🍋 Mediterranean Toppings (choose your favorites):
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2 tbsp chopped walnuts or toasted almonds
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1 tbsp dried cranberries, raisins, or chopped dates
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1 tbsp Greek yogurt (for creaminess & protein)
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Drizzle of extra virgin olive oil or tahini
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Fresh fruit (like orange slices, pomegranate seeds, or figs)
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Optional: a sprinkle of chia seeds or ground flaxseed
Instructions
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Sauté the base flavors (optional but flavorful):
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In a medium saucepan, warm olive oil or butter over medium heat.
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Add grated carrots and apples, sauté 2–3 minutes until softened and fragrant.
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Add oats and liquid:
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Stir in oats, almond milk (or water), cinnamon, cardamom, and salt.
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Bring to a simmer, then reduce heat and cook for 8–10 minutes, stirring occasionally, until creamy and thickened.
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Sweeten and adjust:
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Stir in honey or maple syrup to taste.
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If too thick, add a splash more milk for your preferred texture.
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Serve Mediterranean-style:
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Spoon into bowls.
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Top with walnuts, cranberries, and a dollop of Greek yogurt.
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Drizzle with olive oil or tahini, and garnish with fresh fruit if desired.
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💡 Tips
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For extra protein, stir in 1 scoop of Greek yogurt or a tablespoon of nut butter at the end.
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For overnight oats, mix all ingredients (except toppings) in a jar, refrigerate overnight, and enjoy cold or gently warmed in the morning.
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To make it vegan, use plant-based milk and skip yogurt or use coconut yogurt.
