This is another delicious way to enjoy steel cut oats. I like to use the carrot pulp from my juicer when I make my carrot juice in this recipe instead of the shredded carrots.

Serves 4

• 1 cup steel cut oats
• 4 cups water
• 1 apple, peeled, cored, and chopped
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 tablespoon Earth Balance Spread
• 3/4 cups pecans, chopped
• 1 tablespoon 365 brown sugar
• 1/2 cup plain coconut yogurt

1. Bring water to a boil in a heavy, large saucepan, and stir in the oats.
2. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes. Then mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt.
3. Let the oats simmer until tender, about 20 more minutes.
4. While the oats are simmering, melt Earth Balance in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
5. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.