Garnish: unsweetened plain or vanilla nondairy yogurt (I like Kite Hill almond yogurt), cinnamon, pecans
Instructions
In a medium pot over medium heat, stir together oats, buckwheat, carrot, coconut, coconut milk, and water. Bring to a boil, then reduce to low and cook 10-15 mins, stirring occasionally, until desired thickness is reached.
Add the spices, vanilla, pecans, syrup, and raisins/dates. Taste for sweetness and add more syrup, if desired.
Spoon into small bowls and top with 2-3 Tablespoons yogurt, a sprinkle of cinnamon, and a pecan half. Enjoy!
Notes
This recipe can be made in advance and reheated. It thickens over time, so you may want to add a few Tablespoons of water before reheating.
Keep covered in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/03/08/carrot-cake-oatmeal/