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Carrot Cake Baked Oatmeal Ingredients
Ingredients:
- 2 cups Quick cooking rolled oats
- 1 1⁄2 tsp Baking powder
- 1⁄2 tsp Table salt
- 2 tsp Ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1⁄2 cup Unsweetened applesauce
- 2 cups Plain unsweetened almond milk
- 2 large Eggs
- 1⁄3 cup Lakanto Monkfruit sweetener with erythritol, golden(or calorie free/0 pt sweetener of your choice)
- 1 tsp Vanilla extract
- 1 1/2 cups shredded carrots
- 1/3 cup 50% less sugar dried cranberries
- 1/3 cup chopped pecans
- 1 container, drained, Dole No Sugar Added Pineapple tidbits in water with monk fruit concentrate
Instructions:
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- Mix together the oats, cinnamon, nutmeg, ginger, salt, and baking powder in a medium bowl.
- Add the remaining ingredients, (minus the carrots, pecans, cranberries and pineapple) to a large bowl and whisk until well combined.
- Pour dry ingredients into the wet mixture and mix in.
- Fold in carrots, pecans, cranberries and pineapple.
- Spray a 9X9 baking dish with cooking spray and pour in oatmeal.
- Bake, uncovered, at 350F F for 40-45 minutes or until oatmeal is slightly browned on top and set in the middle.
Yield: 6
Weight Watchers Carrot Cake Baked Oatmeal
This Weight Watchers Carrot Cake Baked Oatmeal recipe is a great way to start your day, low in points, calories, easy to make and delicious
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 2 cups Quick cooking rolled oats
- 1 1⁄2 tsp Baking powder
- 1⁄2 tsp Table salt
- 2 tsp Ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1⁄2 cup Unsweetened applesauce
- 2 cups Plain unsweetened almond milk
- 2 large Eggs
- 1⁄3 cup Lakanto Monkfruit sweetener with erythritol, golden(or calorie free/0 pt sweetener of your choice)
- 1 tsp Vanilla extract
- 1 1/2 cups shredded carrots
- 1/3 cup 50% less sugar dried cranberries
- 1/3 cup chopped pecans
- 1 container, drained, Dole No Sugar Added Pineapple tidbits in water with monk fruit concentrate
Instructions
- Mix together the oats, cinnamon, nutmeg, ginger, salt, and baking powder in a medium bowl.
- Add the remaining ingredients, (minus the carrots, pecans, cranberries and pineapple) to a large bowl and whisk until well combined.
- Pour dry ingredients into the wet mixture and mix in.
- Fold in carrots, pecans, cranberries and pineapple.
- Spray a 9X9 baking dish with cooking spray and pour in oatmeal.
- Bake, uncovered, at 350F F for 40-45 minutes or until oatmeal is slightly browned on top and set in the middle.
Notes
Servings: Makes 6 servings
4 Points® per serving
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 226mgCarbohydrates: 43gFiber: 7gSugar: 6gProtein: 7g
Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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