Carrot Cake Oatmeal

• 4 cups water
• 1 cup steel-cut oats
• 1 apple - peeled, cored, and chopped
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 tablespoon butter
• 3/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1/2 cup plain yogurt

1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

water, oats, apple, shredded carrot, raisins, ground cinnamon, ground nutmeg, ground ginger, salt, butter, pecans, brown sugar, plain yogurt

Taken from www.allrecipes.com/recipe/217922/carrot-cake-oatmeal/ (may not work)