Carrot Cake Oatmeal

4 cups water

1 cup steel-cut oats

1 apple - peeled, cored, and chopped

½ cup shredded carrot

½ cup raisins

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 pinch salt

1 tablespoon butter

¾ cup chopped pecans

1 tablespoon brown sugar

½ cup plain yogurt

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.

While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.

Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.