Carrot Cake Oatmeal

Ingredients
Original recipe makes 6 servings Change Servings

• 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

Quick and good tasting breakfast.
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• PREP
  
  15 mins
• COOK
  
  40 mins
• READY IN
  
  55 mins

Directions

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.