The Soup Diva

• 3 cups old-fashioned oats
• 3/4 cup chopped nuts (pecans, almonds, or walnuts)
• 1/2 stick butter
• 3/4 cup dried fruit (golden raisins is traditional, but I prefer dates)
• 1/2 cup shredded carrot
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger (optional)
• 1/2 tsp salt
• 1/4 tsp ground nutmeg (optional)
• 2 cups milk (I use oat milk)
• 2 eggs
• 1 tsp vanilla extract
• 6 oz (or so) container whipped cream cheese
• 2 tbsp granulated sugar

Melt butter in cast iron skillet and add oats and nuts. Stir frequently until all liquid is absorbed and oats look dry again. Remove from heat and stir in carrot, dried fruit, brown sugar, and spices. Beat eggs lightly, stir in milk and vanilla, and pour over oat mixture, stirring until well incorporated. Bake covered at 375 for 30 minutes or until set. Stir together cream cheese and granulated sugar and top each serving with a dollop.

This recipe is adapted from Molly Yeh, but the ingredients and preparation are different enough for me to call it my own ☺️

*For a different take, omit carrots and use 1 cup fresh or frozen blueberries in place of dried fruit; macerate berries in brown sugar while toasting oats and nuts. (If you can find blueberry cream cheese, it makes a delightful topping for this variation.)