Big Batch Carrot Cake Oatmeal(Breakfast for the Week)

Back to school can be easy. Spicy, comforting, full of nuts, raisins and yes, carrots. Make this big batch on Sunday, fill one cup mason jars. Cover and refrigerate.  Easy-peasy lemon squeasy! Breakfast is done for the week!

Start the day off right. Fill your kids up in the morning. Fill them up with real food, not sugar and preservatives. This porridge tastes wonderful. Make it non dairy if you like. Add the type of sweetener that you like. Customize to suite your family's taste.

Combine the water and milk in a large pot or Dutch oven.

Two cups carrot. Finely grated. These carrots are from my garden. They are organic and grown with love and care.

Add the carrots and salt to the milk and water. Bring to a boil.

Meanwhile, combine the oatmeal, coconut, pecans, raisins and spices.

Add everything to the pot. Stir well, bring back to a boil, reduce heat and simmer for 10 minutes. Stirring occasionally.

Add the honey(or sweetener of choice), and vanilla.

This is a canning funnel. It is extremely handy when filling jars like this. They are inexpensive and available anywhere canning supplies are available.

Fill the jars. I'm using one cup jars here.

One of my son's likes to eat this great breakfast with vanilla yogurt. I like mine with a bit of milk or cream. 

Big Batch Carrot Cake Oatmeal

makes 10-1 cup servings
keeps for one week, refrigerated

4 cups water
2 cups milk of choice(almond, coconut, soy, cow, goat, water buffalo etc)
2 cups carrots, finely grated
1/2 teaspoon salt
3 cups large flake oatmeal
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup coconut
1 cup pecans
1cup raisins
1/2 cup sweetener of choice(honey, maple syrup, sugar (white or brown), or zylitol)
1 teaspoon vanilla

Combine water, milk, grated carrot and salt in a large pot or Dutch oven. Combine oatmeal, spices, coconut, pecans, coconut and raisins. Bring milk mixture to boil. Add oatmeal mixture to milk mixture. Stir well, bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Add honey (or sweetener of choice) and vanilla. Mix well to combine, cover and let sit for 5 minutes. Divide oatmeal into mason jars( or bowls). Cover with lids of plastic wrap and refrigerate. I like my porridge heated with a bit of cream. My son likes his porridge with vanilla yogurt. It tastes great and very filling. So convenient to have breakfast ready to go. Make your mornings a breeze.