Carrot Cake Oatmeal
4 medium carrots, finely grated
2 cups water
1/8 teaspoon sea salt
1 cup rolled oats
1/4 cup raisins
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
1/4 cup chopped pecans
1/4 cup toasted coconut flakes or shredded coconut
Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.
Recipe by: Healthy Delicious