Not overly carrot-y, only sweet enough to enhance that carrot intrigue, and very nutritious! Serving is one hearty breakfast, just multiply each ingredient by number of brunch/breakfast guests to make more (you may find you/they can't down as much oatmeal as this oatmeal fanatic--leftovers in the fridge make a really nice pudding-like snack) —Raquelita
1 or 2
rolled oats (aka "old fashioned" or "5 minute")
ground flaxseed meal
finely shredded carrot
1 1/2 cups
dried black mission figs, chopped fine (discard stem)
To toast the pumpkin seeds, heat a skillet dry for a few minutes, then add them and shake the pan every minute until they toast and start to pop. Remove from heat. You could substitute pepitas (already roasted and salted pumpkin seeds), just omit the salt from the recipe.
Combine oats, oat bran, flax meal, shredded carrot, chopped dried fruit, spices and water in small saucepan.
Cook over medium-low heat, stirring with a wooden spatula (to keep bottom from sticking). The flax and bran will start to bind the mixture as it heats, so keep re-incorporating and stirring to keep everything smooth. (You can go get some coffee and come back, this is not a high-maintenance oatmeal. If at any point during cooking the mixture starts to bubble and boil rapidly, turn down your heat, stir really well, and keep cooking, add a little extra water if it's clumpy). After about 12 minutes, the mixture will be velvety, with no visual distinction between liquid and solid ingredients and the bubbles should rise and pop slowly. Remove from heat, give it a few more vigorous stirs, and turn into a serving bowl.
Sprinkle a little salt and the roasted pumpkin seeds over the oatmeal. Drizzle a few teaspoons of medium-colored honey over top (don't overpower the carrots with sweetness, but this helps enhance their flavor). Splash some milk around the outside edge of the oatmeal. The oatmeal is sort of thickened like a pudding, so I like to drag spoonfuls through the honey and milk to really make it feel gourmet as I eat.