Carrot Cake Oatmeal

Ingredients
4 cups water
1 cup steel-cut oats
1 apple – peeled, cored, and chopped
3/4 cup shredded carrot
1/2 cup golden raisins or dark raisins or both
1/2 cup sweetened shredded coconut
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground ginger  or fresh grated ginger
1 pinch salt
1 tsp butter
1 tbsp honey

For Walnut Sauce
3/4 cup chopped walnuts or pecans rough chop
2 tbsp butter
1/2 cup brown sugar
1/2 cup honey

Cooking Tools

Large saucepan

Small pan

Mason jars

Directions
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats uncovered until they begin to thicken, about 20 minutes; mix in the apple, carrot, raisins, coconut, allspice, cinnamon, nutmeg, ginger, and salt, butter and honey.  Cover with lid, let the oats simmer until tender, about 20 more minutes.  Make sure you stir on occasion so it does not burn on the bottom.
While the oats are simmering,  For the Walnut sauce, melt butter in a skillet over medium-low heat, and stir in the walnuts or pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and honey and stir until sugar has melted and coated the walnuts.
Place the cooked oatmeal in mason jars, not to overfill.  Each topped with about 2 tablespoons of the walnut mixture.  Eat immediately  or set aside and cool completely, place lid on jars and place in refrigerator for next day.  To reheat, remove lid and place jar in microwave for 1 minute, then serve.
Serves 4