carrot cake baked oatmeal

Total Time: 10m
Servings: 8
Serving Size: 1 cup
Level: easy
Calories: 230

Breakfast Kid Friendly Diabetes Friendly Vegetarian

Ingredients

oatmeal ingredients:
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

Nutrition Facts per serving

Calories 230, Protein 8g, Total Fat 9g, Saturated Fat 2.5g, Cholesterol 45mg, Sodium 120mg, Total Carbohydrates 30g, Sugars 13g

Preparation

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.