It's our last week in Bangkok so I'm cleaning out the kitchen cupboards of our apartment. Can't believe we're leaving Thailand in a couple days! Anyways, I decided to make this quick and easy oatmeal. Dessert for breakfast!
Ingredients
1/2 cup shredded carrot
1 cup rolled oats, gluten free
1/2 cup unsweetened rice milk
1/2 cup water
1 tsp cinnamon
1/2 tsp fresh ginger, peeled and chopped
1 tsp vanilla extract
1 ripe banana, mashed
1 tbsp maple syrup
1 tbsp coconut sugar
Place a little water in a sauté pan, and add the carrots. Cook on medium heat for about 5 minutes. Add in the remaining ingredients and constantly stir for about 5 minutes or until oats are nice and thick. Add in more water/rice milk if you like a soupier oatmeal.
1 ripe banana, mashed
1 tbsp maple syrup
1 tbsp coconut sugar
Place a little water in a sauté pan, and add the carrots. Cook on medium heat for about 5 minutes. Add in the remaining ingredients and constantly stir for about 5 minutes or until oats are nice and thick. Add in more water/rice milk if you like a soupier oatmeal.
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