3/4 cup canned coconut milk (can also use almond milk or any milk)
1/4 cup water or more, depending on how thick you like your oatmeal
1 teaspoon ground cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
pinch of salt
1/2 cup grated carrots (about 1 medium carrot)
1/2 cup old fashioned rolled oats (use gluten free oats if necessary)
1 teaspoon of pure vanilla extract
2 tablespoons pure maple syrup
1/4 cup of unsweetened shredded coconut, divided for garnish
2 tablespoons of chopped walnuts or pecans, divided
toasted coconut chips
chopped walnuts or pecans
In a medium sized pot over medium heat, combine the milk, water, cinnamon, ginger, nutmeg, cloves and salt.
Stir in the grated carrots and oats. Lower heat if mixture starts to boil.
Cook for about 12-14 minutes (depending on how thick you like the oats and the brand), stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, maple syrup, half of the shredded coconuts and half of the nuts.
Remove from heat and portion into bowls. Top the oatmeal with the remaining pecans, currants and shredded coconut and more coconut milk or maple syrup if desired. Sprinkle with more cinnamon and top with raisins and toasted coconut chips, if desired.