Carrot Cake Oatmeal

• 12 cup rolled oats
• 12 cup soymilk
• 12 cup water
• 12 cup grated carrot
• 1 pinch salt
• 1 teaspoon vanilla
• 1 teaspoon brown sugar
• 2 tablespoons nonfat plain yogurt
• 1 teaspoon maple syrup
• 1 tablespoon chopped pecans
• 1 tablespoon coconut (shredded unsweetened)

1. Combine the rolled oats, soy milk, water, carrots and salt in a saucepan.
2. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed (about 5-7 minutes).
3. When the oats are done, stir in vanilla and brown sugar.
4. While oats are cooking, make "icing" by blending the plain yogurt with the maple syrup; toast the pecans in the toaster oven for a few minutes (watch them carefully).
5. Pour the oats into a bowl and top with the coconut, pecans, and icing.

rolled oats, soymilk, water, carrot, salt, vanilla, brown sugar, nonfat plain yogurt, maple syrup, pecans, coconut

Taken from www.food.com/recipe/carrot-cake-oatmeal-326333 (may not work)