Carrot Cake Oatmeal

• FOR THE OATMEAL:
• 1 cup Milk (Almond, Soy, Coconut, Your Choice)
• 1 cup Water
• 1/4 teaspoons Salt
• 1/2 cups Rolled Oats
• 3/4 cups Grated Carrot
• 2 whole Egg Whites, Beaten (or You Can Substitute 3 Tablespoons Of Egg Beaters Whites For The 2 Whole Eggs)
• 1 Tablespoon Sweetener (I Use Truvia)
• 1/2 teaspoons Cinnamon
• 1 teaspoon Vanilla
• 1 Tablespoon Chopped, Toasted Walnuts
• FOR THE ICING DRIZZLE:
• 2 Tablespoons Nonfat Greek Or Plain Yogurt
• 1 Tablespoon Maple Syrup Or Agave (I Also Love Cary's Sugar Free Syrup)
• FOR THE TOPPINGS:
• 1 Tablespoon Shredded Coconut (or LOTS)

1. Combine milk, water, salt and rolled oats in a large saucepan (use a large pan to avoid cleaning up a gooey boil-over mess!). Bring to simmer for about 5 minutes. Stir occasionally. Then add grated carrot. Simmer for another 4 minutes.
2. Lower heat to medium-low and add the egg whites, immediately stirring vigorously.
3. Stir in the sweetener, cinnamon, vanilla and walnuts. Allow the oatmeal to cook for another several minutes, until it reaches desired thickness.
4. For the icing drizzle:
5. Stir together yogurt and maple syrup until combined.
6. Pour oatmeal into a serving bowl and top with the sweet yogurt drizzle and shredded coconut.
7. Note: This makes an ABUNDANT bowl of oatmeal. You can use this ratio of liquid to oats (1 cup milk plus 1 cup water plus 1/2 cup rolled oats) with any oatmeal recipe. A longer cooking time allows the oats to absorb all the liquid. Patience equals a larger delicious serving!
8. Nutritional Info: 350 calories, 14g protein (Calculated using unsweetened almond milk, Truvia, and Cary's Syrup)

milk, water, ubc, rolled oats, carrot, egg whites, cinnamon, vanilla, walnuts, drizzle, yogurt, maple syrup, toppings, coconut

Taken from tastykitchen.com/recipes/breakfastbrunch/carrot-cake-oatmeal/ (may not work)