Sweeten up your breakfast with this carrot cake inspired oatmeal.
16 ounce carton plain low-fat yogurt or one 5.3-ounce carton plain whole-milk Greek yogurt
2/3 cup regular rolled oats
2/3 cup milk
1/3 cup finely shredded carrot (1 small)
2 tablespoons raisins or dried cranberries
2 tablespoons crushed pineapple
2 tablespoons pure maple syrup
1 tablespoon chia seeds or flax seed meal (optional)
¼ teaspoon ground cinnamon
2 tablespoons chopped walnuts, toasted
1.In a medium bowl combine yogurt, oats, milk, carrot, raisins, the 2 tablespoons pineapple, the maple syrup, chia seeds (if desired), and cinnamon.
2.Transfer mixture to a pint jar with a lid or two half-pint jars with lids. Cover and chill overnight or up to 3 days.
3.To serve, spoon oatmeal into a cereal bowl(s). Top with walnuts and additional pineapple.
Makes: 1 serving Per serving:
Protein 12 g
Carbohydrate 57 g
Fiber 4 g