CARROT CAKE CUSTARD OATMEAL

Prep 10 min. | Total 25 min. Serves 4

3 eggs

2 1/2 cups milk, or water

1 cup quick oats

2 medium carrots, peeled and grated

1/4 to 1/3 cup honey

1/2 tsp cinnamon

1/8 tsp salt

1/2 cup chopped pecans, toasted

1. Whisk eggs with milk and oats in a medium saucepan and set over medium-low. Add carrots. Cook, stirring occasionally, until very creamy, about 15 minutes. Stir in honey, cinnamon and salt.

2. Divide among four bowls. Sprinkle with pecans.