Carrot Cake Steel Cut Oats

• 2 cups Water
• 2 cups Low Fat Milk
• Pinch Of Salt
• 1 cup Steel Cut Oats
• 1/2 cups Grated Carrots
• 1/4 cups Coconut Flakes, Sweetened Or Unsweetened
• 1 Tablespoon Agave Nectar
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• Pinch Of Ginger (optional)
• 1/4 cups Chopped Walnuts (optional)
• 1/4 cups Raisins (optional)
• Sprinkle Of Flax Seed (optional)

1. In a large saucepan bring water, milk and a pinch of salt to a boil. Stir in oats, carrots, coconut flakes, agave nectar, cinnamon, nutmeg and ginger. Reduce heat to a low simmer and cooked uncovered for 30-40 minutes, stirring occasionally until desired consistency is reached.
2. Remove from heat, stir in optional walnut, raisins and flax seed.

water, low fat milk, salt, oats, carrots, ubc, ground cinnamon, ground nutmeg, ginger, ubc, ubc

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