Ingredients
>
1/2 (10 oz) pkg shredded carrots
>
3 1/2 cups water plus 1 tbsp, divided
>
1/2 cup unsweetened flaked coconut
>
2 cup old-fashioned rolled oats
>
1 tsp ground cinnamon
>
1/2 cup raisins
>
2 tbsp brown sugar
>
1 (8 oz) can crushed pineapple
>
splash of Low-fat milk or plant-based milk, to serve (optional)
Steps
1
To a medium microwave-safe bowl, add the carrots and 1 tbsp water. Cover with vented plastic and microwave 2–3 min., until carrots are soft. Spread the coconut on a microwave-safe plate. Microwave coconut on high 2–3 min., in 30-sec. intervals, until lightly toasted. Let cool.
2
In a medium pot, combine cooked carrots, remaining 3½ cups water, and a pinch of salt. Bring to a boil on medium-high. Stir in the oats, cinnamon, and raisins. Reduce heat to low. Simmer 7–8 min., until oats have thickened and carrots are tender, stirring occasionally.
3
Remove pot from heat. Stir in the sugar, pineapple and any juices, and half of toasted coconut. Divide oatmeal among 4 bowls. Top each bowl with a splash of the milk, if using. Garnish with remaining toasted coconut.
