Ingredients

• 3 cups Plain Almond Milk
• 1-1/2 cups Coconut Milk canned
• 1-1/2 cups Steel Cut Oats or Organic Steel Cut Oats
• 1-1/2 cups Grated Carrots
• 3/4 cup Golden Raisins
• 3/4 cup Shredded Coconut
• 1/2 cup Crushed Pineapple drained
• 1/4 cup Organic Coconut Sugar
• 1-1/2 tsp Ground Cinnamon
• 3/4 tsp Ground Ginger
• 3/4 tsp Ground Nutmeg
• Orange Zest from one organic orange
• 1-1/2 tsp Vanilla Extract

• 8 oz Cream Cheese room temperature
• 2 - 4 oz Sour Cream (to taste)
• 1/2 - 1 cup Powdered Sugar (to taste)
• 1/2 tsp Vanilla Extract

• 1/2 tsp Egg White
• 1 cup Chopped Walnuts
• 1 cup Pecans chopped
• 1-1/2 tsp Kosher Salt

Instructions

1. Whisk together almond milk and coconut milk in a pot and bring to a boil. Add Bob’s Red Mill Steel Cut Oats, reduce heat and simmer until creamy, about 20 – 30 minutes.
2. Remove cooked oats from heat, mix well and stir in remaining oatmeal ingredients.
3. Serve garnished with cream cheese frosting and salted nuts (recipes below).

1. Combine all until smooth in a mixer fitted with a paddle attachment.

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Whisk egg white by hand in a medium bowl until frothy. Add nuts and toss to coat, then add kosher salt and mix thoroughly.
3. Spread nut mixture in an even layer on prepared baking sheet. Bake in hot oven until evenly toasted, about 10 minutes, stirring frequently.