Description
Say goodbye to boring oatmeal and give this delightful and healthy version a try!
Ingredients
- 1 cup Lite Coconut Milk
- 1 cup Water
- ½ cups Steel Cut Oats
- 1 cup Carrot, Finely Grated
- ⅓ cups Crushed Pineapple, Drained
- ¼ cups Brown Sugar, Or Sweetener Of Your Choice (I Used Half The Amount Of Splenda Brown Sugar Blend)
- ¼ cups Pecans, Chopped Small
- 2 Tablespoons Shredded Coconut
- ½ teaspoons Vanilla Extract
- ½ teaspoons Cinnamon
- ⅛ teaspoons Salt
Preparation
1. Bring coconut milk and water to a boil in a medium sauce pan. Add steel cut oats and carrots. Lower heat to maintain a simmer and cook oat mixture uncovered for about 10 minutes, stirring occasionally.
2. When oats have thickened up and most of the liquid is absorbed, add pineapple, brown sugar, pecans, shredded coconut, vanilla, cinnamon and salt. Stir to combine and remove from heat. Dig in!
Note: If you want to ensure this recipe is gluten free or vegan, be sure to read labels carefully and choose certified gluten-free steel-cut oats and organic brown sugar.
This recipe was inspired by the Carrot Cake Oatmeal recipe on Oh She Glows.
