Carrot, Pear, & Nutmeg-scented Oats w/ Mascarpone

By Shelly Rose  , , ,

January 6, 2019

This date-sweetened steel oats blend is one of my winter favorites. Each flavor is a delight in of itself with the radiant color from the raw carrot, the creaminess from the Italian cheese, the nuttiness and extra protein from the cashew butter, and finally the bright citrus lift that you only get from fresh grated nutmeg. It's highly recommended though you could sub with pre-ground if you need to.

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 3


1 cup steel cut oats

3 cups water

5 medjool dates, pitted and cut into small pieces

1 tsp pure vanilla extract

1/2 tsp sea salt

1 cup shredded carrot

3 tbsp hemp seeds

6 tbsp cashew (or almond) butter

1 pear, cut in half lengthwise, cored, and thinly sliced

mascarpone cheese, a dollop in each bowl

freshly grated nutmeg


1Combine the water, dates, oats, vanilla, and sea salt in a medium pot. Stir and bring to a boil. Reduce the heat to low and cover. Allow it to simmer for 20-25 minutes, or until most all of the water is absorbed.

2Stir in the shredded carrot and hemp seeds. Divide amongst 3 bowls. Top each bowl each with 2 TBS of the cashew butter, 1/3 of the pear, a dollop of mascarpone cheese, and lightly grate fresh nutmeg on top.

To cut down on cooking time and make these more digestible, soak the grains for 8 hours or overnight. In the morning, add the dates, salt, vanilla, and bring it to a boil. Reduce the heat to low and simmer for another 5 minutes or so (while stirring to prevent sticking). Add a little more water if it's too thick. Follow the rest of the recipe from there. Omit the mascarpone if avoiding dairy or you can't find a quality source.