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Pdf3 cups water
1 cup steel-cut oats
¾ teaspoon table salt
½ cup carrot juice
½ cup plant-based milk or dairy milk
½ cup finely grated carrot
¼ cup packed dark brown sugar
⅓ cup dried currants
½ teaspoon ground cinnamon
Bring water to boil in large saucepan over high heat. Remove pan from
heat; stir in oats and salt. Cover saucepan and let sit overnight.
Stir carrot juice, milk, carrot, sugar, currants, and cinnamon into oats
2 tablespoons coarsely chopped toasted pecans
and bring to boil over medium-high heat. Reduce heat to medium and cook,
stirring occasionally, until oats are softened but still retain some chew and
mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove
saucepan from heat and let sit for 5 minutes. Stir, top with pecans, and serve.