📖 Instructions

1. Preheat your oven to 350°F (175°C). This is super important for even baking!
2. In a medium saucepan, combine 1 cup of rolled oats, 1 cup of milk (any kind you like!), 1/2 cup of water, and a pinch of salt. Stir well to combine.
3. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, or until the oats have absorbed most of the liquid and are creamy. Stir occasionally to prevent sticking. Don't walk away! This part needs your attention.
4. While the oats are simmering, prepare the carrot cake mix-ins. In a mixing bowl, combine 1/2 cup grated carrots, 1/4 cup chopped pecans (or nuts of your choice!), 1/4 cup brown sugar, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix well. This is my favorite part!
5. Once the oats have simmered, remove from heat and stir in the carrot cake mixture. Mix until everything is well combined. Make sure every spoonful has that amazing carrot cake goodness!
6. Pour the oatmeal mixture into a greased 8x8 inch baking dish. Don't forget to grease, otherwise it's a sticky disaster!
7. Bake for 20-25 minutes, or until the top is lightly golden brown and the oatmeal is set. You can stick a toothpick in to check. If it comes out clean, it's done. But don't over bake!
8. Let the oatmeal cool slightly before serving. It's a little hot to handle straight out of the oven, so wait a bit.
9. Enjoy your delicious and warm Carrot Cake Oatmeal! Add some extra nuts, dried fruit, or a dollop of yogurt or cream if you are feeling fancy. I think I'll add some extra cinnamon on top...