In large skillet or saucepan, cook onion and carrots in 2 tablespoons butter over medium-low heat, stirring often, 5 minutes or until onion is tender. Add 1/2 cup uncooked oats and remaining 1 tablespoon butter. Cook, stirring often, 3 minutes or until oats are golden brown. Stir in broth; bring to a low boil. Stir in cooked oatmeal, stirring until well mixed. Cook over medium heat 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley. Makes 4 – 12 oz. servings.