Autumn Carrot Cake Oatmeal
- 13 cup rolled oats (not quick-cooking)
- 1 cup milk or 1 cup soymilk or 1 cup almond milk
- 12 tablespoon maple syrup or 12 tablespoon honey or 12 tablespoon agave syrup or 12 tablespoon packed dark brown sugar
- 1 small carrot, peeled and grated
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 12 teaspoon grated nutmeg
- 12 teaspoon ground ginger
- 1 ounce seedless raisin (about 1 1/2 tbsp)
- chopped walnuts, for garnish
- Combine all ingredients except walnuts in a small saucepan.
- Bring to a boil, then immediately reduce to a simmer and cook 7 minutes, stirring frequently, until very thick (about the texture of cake batter).
- Transfer to a bowl, sprinkle with walnuts and serve.
rolled oats, milk, maple syrup, carrot, ground cinnamon, vanilla, nutmeg, ground ginger, seedless raisin, walnuts
Taken from www.food.com/recipe/autumn-carrot-cake-oatmeal-489140 (may not work)