2Tbsp.brown sugar (or honey) (plus more for garnish)
1/2cup milk (cows milk or non dairy option of your choice)
In a small saucepan over medium-high heat, add in the water, the finely grated carrots and salt. Bring to a simmer (this is to cook the carrots a little bit so they aren't crunchy in your oatmeal).
Once the water comes to a simmer, turn the heat down to medium and stir in the oats, raisins, cinnamon, allspice, vanilla extract, walnuts and crushed pineapple. Simmer the oats for ~3-4minutes, stirring frequently.
Stir in the brown sugar and milk until the oats are creamy and desired consistency of oats is reached. Simmer for another 1-2 minutes to heat milk.
Serve warm and top with more walnuts, cinnamon, brown sugar and a dollop of yogurt.
Make this recipe vegan but using your favorite non-dairy milk such as almond milk or coconut milk. Use maple syrup to sweeten the oats.
I've made this recipe with both a larger shred carrot and a fine shred. Both are delicious, but I like the finely shred carrot more. Use the smallest holes on your box grater or even a microplane.