Carrot Cake Oatmeal

• 1/2 cup dry, Irish style oatmeal
• 3-4 tablespoons Thompson raisins
• 1/2 cup organic skim milk
• 1/4 cup water
• 1/4 teaspoon cinnamon
• Pinch cardamom
• Pinch ginger powder, cloves, nutmeg
• pure maple syrup
• 2 tablespoons chopped pecan nuts
• 1 tablespoon coconut flakes, unsweetened
• 1 teaspoon vanilla extract
• 6-8 large baby carrots, grated in food processor.
• 1/4 cup light coconut milk

1. Finely grate carrots. and set aside. rnrnBring 1 cup of liquid (water, milk and coconut milk) to a slight boil on the stovetop in a small pot with spices and vanilla extract. add the oatmeal. stirring a little with a wooden spoon. cooking oats slowly and keeping flame low.
2. After the oats start to thicken up a little, 2-3 minutes, add the grated carrot (about 3-4 heaping tbsp of finely grated carrot) mix it in, and the raisins(the raisins will plump up!)
3. While oats are slowly cooking, toast pecans and coconut on a pan, until golden brown and toasty, All of the liquid will be absorbed and the oats will look thick, fluffy and cooked after about 8-10 minutes. put it in a bowl and add the toppings! sprinkle more cinnamon and more maple to your liking, enjoy!

irish style oatmeal, thompson raisins, milk, water, cinnamon, cardamom, ginger powder, maple syrup, nuts, coconut flakes, vanilla, baby carrots, light coconut milk

Taken from food52.com/recipes/19205-carrot-cake-oatmeal (may not work)