Carrot Cake Oatmeal
1/2 c oats
1 c water
1/4 c shredded carrot (i used a microplane...so they were very thin...it would be sick with thick shredded carrot)
1 tsp vanilla extract
2 tbls vanilla soy yogurt (can use any kind of yogurt obvi)
1 tsp maple syrup
3-5 chopped pecans (toasted=better!)
sprinkle shredded coconut
*optional: agave nectar if added sweetness is necessary
1. combine in saucepan: oats, water, and carrots (remember-shredded thin or it wont be right). cook on medium heat until its bubbling and most of the water is gone (5-7 mins). stir occasionally.
2. while you are waiting for your oats, make the "frosting" for your carrot cake. mix in a bowl: vanilla soy yogurt and maple syrup. also, toast (can do in a pan or in the microwave) and chop your pecans.
3. once the oats are ready, remove from heat and add the vanilla extract and perhaps some agave nectar (this is optional...but mine could have been a tad sweeter, so i could have added a little here to help with that...if you dont have agave, a little brown sugar can also be used).
4. next pour oats into the bowl, drizzle icing over the top, sprinkle on the coconut, and finally the toasted pecans...and ENJOY!!
YUM!! this totally worked for a carrot cake fix and was a wonderful and filling way to start the day!! def give it a tryyyyy!