Ingredients
Baked Oatmeal:
4 cups old-fashioned oats
1 ½ cups unsweetened vanilla almond milk
2 cups unsweetened applesauce
4 large eggs
½ cup sugar-free pancake syrup
1 Tbsp pure vanilla extract
1 tsp coconut extract
1/3 cup Stevia (or preferred sweetener)
2 Tbsp cinnamon
1 tsp baking powder
1 tsp ginger
½ tsp salt
6 oz carrots, finely grated (approx. 17 baby carrots)
1 lb apples (about 3 small), grated (unpeeled)
47g raisins
Pineapple “Frosting”:
8 oz nonfat Greek yogurt, 6 Tbsp sugar-free syrup, ¼ tsp each vanilla and coconut extract, and 20 oz crushed pineapple (drained well)
Optional Garnish (per serving):
Fat-free whipped topping and nuts
Instructions
Prep & Mix: Preheat oven to 350°F (175°C) and grease a 9″ x 13″ dish. Mix all base ingredients together, folding in the carrots, apples, and raisins.
Bake: Pour into the dish and bake for 40 minutes.
Frost & Serve: Mix frosting ingredients, refrigerate, and serve over warm or cold oatmeal, optional topping with garnish.