"This was served for breakfast on our last trip to Chicago."
1% low-fat milk
carrot, grated, small
Splenda brown sugar blend
nonfat plain yogurt
walnuts, chopped and toasted
1 tablespoon shredded coconut or 1 tablespoon
Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.