Carrot Cake Oatmeal

I have always hated oatmeal. Hot mushy stuff? Gross. But for some reason when I saw it on Veggie Delights who adapted it from La Belle Vegan who (yes this is coming to an end) adapted it from Kath Eats, I was intrigued. So one night for dinner this is what I made. Have I changed my mind about oatmeal? Maybe slightly, since it was quite filling and is of course healthy. But for me the first few bites were exciting, and then it went back to that hot mushy stuff. Nevertheless, it's a really fun oatmeal recipe that I'm sure many other people would love.

Other healthy breakfasts:
Mini Pear Loaves
No Fail Granola
Applesauce Oat Bran Muffins
Banana Bran Muffins

Carrot Cake Oatmeal
Adapted from Kath Eats

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might've been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make "icing" by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.