Carrot Cake Oatmeal with Toasted Pecans + Maple

Combine 2 cups of the milk with the oats and shredded carrots in a medium pot and bring to a boil, stirring frequently. Once it comes to a boil, reduce the heat and add the cinnamon, nutmeg, coconut sugar, maple syrup, vanilla extract, and the remaining 1/2 cup of milk. Simmer, stirring frequently until the liquid reduces and is absorbed by the oats - the oatmeal should be thick! Add in the shredded coconut and stir. Feel free to adjust with more milk to reach desired consistency. Serve with a drizzle of maple syrup, chopped pecans, shredded coconut, an extra dash of cinnamon, and almond butter. Enjoy immediately.