Peanut Butter & Oat Carrot Cake Breakfast Pudding with Candied Oats

Directions

1. Put the coconut and water into a blender; put the lid on but take out the small plastic insert (so steam can escape), put a towel on top, and process for 2 minutes while holding the lid down. Transfer 3 tablespoons of coconut milk to a medium bowl, then transfer 2 cups to a medium saucepan, leaving the rest (about 2 cups) in the blender. 

2. To the bowl with the 3 tablespoons coconut milk, whisk in 1/4 cup Peanut Butter & Co. Mighty Maple, 1/8 teaspoon cinnamon, and 1/4 teaspoon vanilla bean paste; set aside. 

3. To the blender, add the remaining 1/4 cup Peanut Butter & Co. Mighty Maple, oats, arrowroot starch, maple syrup, flaxseed, remaining 1 teaspoon cinnamon, and salt; process until smooth, about 2 minutes, scraping down the sides as necessary. 

4. Transfer the oat mixture to the saucepan that you put the 2 cups of coconut milk into, and stir in the carrot; bring to a boil over medium heat and then cook until thickened, about 2 minutes more, stirring constantly. Stir in the remaining 1 teaspoon vanilla bean paste and pour the pudding into 6 individual serving dishes; top pudding evenly with the Peanut Butter & Co. Mighty Maple coconut topping. 

5. Serve warm or chilled, with the candied oats sprinkled on top. 

6. For the candied oats. Heat the coconut oil, maple syrup, water, vanilla bean paste, cinnamon, and salt over medium heat in a small-medium saucepan until it bubbles. Stir in the oats and cook until the liquid is mostly gone and the oats are completely coated, about 2 to 4 minutes. Spread in a single layer on wax paper and cool to room temperature.