Prep time: 2 mins
Cook time: 5 mins
1 small carrot, peeled and shredded (about 1/4 cup, packed)
1 cup hot water
1/3 cup quick-cooking oats
1 tablespoon raisins (I use golden raisins, but any kind is fine)
2 tablespoons unsweetened, desiccated coconut (optional)
2 tablespoons chopped walnuts, divided
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch ground ginger
1 pinch sea salt
1 tablespoon honey or maple syrup (more or less to taste)
1/2 teaspoon pure vanilla extract
1-2 tablespoons heavy cream or coconut milk
Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
Stir in the oats, raisins, coconut, 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.
Transfer to an individual-sized serving bowl and top with the heavy cream and remaining 1 tablespoon walnuts.