Carrot Cake Oatmeal

1 cup finely shredded carrot
1/2 cup dry steel cut oats
1 cup fat free (skim) milk
1 cup water
2 T sugar free Splenda syrup (flavor of choice; vanilla or brown sugar cinnamon recommended)
1 t pure vanilla extract
1 - 1 1/2 t ground cinnamon
1/4 - 1/2 t ground nutmeg
1/4 t ground ginger
3 T shredded, sweetened coconut
20 g raisins

Bring water & milk to boil. Slowly add steel cut oats and stir regularly (watch it - this WILL boil over!). Cook on medium to high heat for about 5-8 minutes until oatmeal begins to thicken. Add shredded carrot; reduce heat and simmer uncovered about 25-30 minutes or until desired consistency is reached, stirring occasionally.

Toast coconut in hot pan (be careful - it goes from lightly browning to burnt QUICKLY!) Remove from heat and split into two containers. Split raisins between two containers.

Split oatmeal into two bowls, topping each with one container of toasted coconut & raisins.

Makes 2 servings

(Can be made ahead. Reheat oatmeal, adding water or milk as necessary, and top with coconut & raisins before serving.)

Number of Servings: 2

Recipe submitted by SparkPeople user MSPAULAK01.