1 cup rolled oats
1 parsnip, ﬁnely grated
1 cup water
1 ½ cups milk, plus more if needed
1 teaspoon honey
½ teaspoon cinnamon
¼ teaspoon ground ginger
2 tablespoons dried cranberries
- Combine oats, parsnip, water, and milk in a small pot and bring to a boil.
- Once boiling, stir, reduce heat to a simmer, and cook covered for approximately 10 minutes, until oats reach desired texture. Thin out with additional milk, if desired.
- Stir in honey, cinnamon, and ginger, then divide into two bowls and top with dried cranberries.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Total Fat: 3.5g
Saturated Fat: 0.5g
Total Sugar: 24g (Added Sugar: 3g)