Dessert for Breakfast: Carrot Cake Oatmeal Bake, Brownie Batter Oatmeal
1/6th of pan (about 4" X 2 1/2”): 249 calories, 4.5g total fat (0.5g sat. fat), 357mg sodium, 42g carbs, 7g fiber, 10g sugars, 10.5g protein
Click for WW Points® value*
Oats, fruit, veggies... Can you believe this cake-inspired recipe is so packed with good-for-you stuff? We're in love with this one!
Cook: 35 minutes
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.
In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.
Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
Fold in chopped carrots, lightly drained pineapple, and chopped raisins.
Transfer the mixture to the baking pan, and smooth out the surface.
Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.
MAKES 6 SERVINGS
Entire recipe: 289 calories, 13g total fat (2.5g sat. fat), 469mg sodium, 39g carbs, 8g fiber, 4g sugars, 9g protein
Click for WW Points® value*
This is the cure for a cranky morning -- you'll get the mental satisfaction of eating a big bowl of chocolatey goodness, and the physical satisfaction of staying full for hours.
Cook: 20 minutes
Cool: 10 minutes
1/2 cup old-fashioned oats
1 1/2 tbsp. unsweetened cocoa powder
1/4 tsp. vanilla extract
1/8 tsp. salt
1 cup unsweetened vanilla almond milk
2 no-calorie sweetener packets (like Truvia)
1 tsp. mini (or chopped) semi-sweet chocolate chips
1/4 oz. (about 1 tbsp.) chopped walnuts
In a nonstick pot, combine oats, cocoa powder, vanilla extract, salt, and almond milk.
Mix in 1 cup water. Bring to a boil, and then reduce to a simmer.
Cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl, and stir in sweetener and chocolate chips. Let cool until thickened, 5 - 10 minutes.
Gently stir, and top with walnuts.
MAKES 1 SERVING
Chew on this:
March is National Flour Month. Check out this breakdown of gluten-free alternative flours... It rocks.
Click "Send to a Friend" now -- your pals are in dire need of swoonworthy breakfasts like these.
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