carrot cake baked oatmeal
- Total Time: 10m
- Servings: 8
- Serving Size: 1 cup
- Level: easy
- Calories: 230
2 cups old-fashioned rolled oats
2 Tbsp ground flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
1 ¾ cup milk
1/2 cup siggi’s 0% strawberry yogurt
2 large eggs
1 tsp vanilla extract
3 Tbsp maple syrup
1/2 cup grated carrot (about 1 medium carrot)
1/2 cup raisins
1/4 cup unsweetened shredded coconut
1/2 cup pecans, chopped
yogurt topping ingredients:
1 cup siggi’s 0% vanilla yogurt
1/4 cup powdered sugar
Additional shredded coconut for topping
Preheat oven to 375°F. Lightly grease an 8” x 8” baking dish with nonstick cooking spray.
In a large bowl, combine oats, flaxseed, cinnamon, ginger, and salt.
In a separate bowl, whisk together milk, siggi’s strawberry yogurt, eggs, vanilla, and maple syrup. Pour over dry ingredients and mix well. Gently fold in carrot, raisins, coconut, and pecans.
Pour mixture into prepared baking dish and bake for 25-30 minutes, or until set. Remove from oven and cool for at least 10 minutes.
While the oatmeal is cooling, prepare the topping by whisking together siggi’s vanilla yogurt and sugar until smooth. Dollop topping on oatmeal and sprinkle with coconut.
This recipe comes to us from our friend, Kaleigh McMordie, MCN, RDN.