Spiced Parsnip And Pear Oats

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Spiced Parsnip & Pear Oats

There can’t be too many amped-up bowls of oatmeal, a staple breakfast that’s easy to prep and is super nourishing. If you need proof, check out our Deluxe Pumpkin Oatmeal, Zucchini Bread Oatmeal and Chocolate Power Porridge. Oatmeal … oats … porridge — whatever you call it, it’s universally satisfying, fun to eat, and it keeps you full.

We’ve put zucchini in oatmeal, as well as pumpkin, cauliflower and carrots; so a few days ago it hit us – parsnips in porridge would be amazing! And it is guys, it is! You gotta try it. This recipe is our favorite oatmeal we’ve made in a while.

INGREDIENTS:

  • 1 parsnip, peeled & shredded (about 1 cup)

  • 3/4 cup rolled oats, gluten-free if that’s important to you

  • pinch sea salt

  • 1 teaspoon Ceylon cinnamon

  • 3/4 teaspoon freshly grated nutmeg, plus more for garnish

  • 1/4 teaspoon ground cardamom

  • 1 cup organic whole milk (or milk of choice)

  • 1 1/2 cups water

  • 1 pear, cored & chopped

  • 2-3 tablespoons pure maple syrup, to taste

  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. In a medium saucepan, combine parsnip, oats, sea salt, cinnamon, nutmeg, milk, and water. Stir to incorporate and heat over medium.

  2. Cook for about 10 minutes, stirring occasionally, until parsnip has softened. Reduce the heat a bit if necessary to keep from sticking.

  3. Add pear, maple syrup and vanilla and cook for another minute or two.

  4. Portion into bowls and add whatever toppings you like.

TOPPINGS IDEAS:

Oatmeal is always better with toppings! You might even consider a DIY toppings bar so everyone can make their bowl just to their liking. Our favorite toppings are diced pear, dried cranberries, walnuts, pepitas, a sprinkle of coconut sugar, and even a pat of butter.

Breakfast, RecipeMegan Greenwayoatmeal, parsnip, veggies for breakfastComment