Carrot Cake Baked Oatmeal, my favorite crock pot baked oatmeal to date, low in fat, high in fiber and a deliciously satisfying breakfast that keeps me full for hours.
1cupskim milk (I used vanilla coconut milk beverage)
½cupbrown sugar
1teaspooncinnamon
1teaspoonsalt
3cupsuncooked oatmeal (old-fashioned or quick oats, not instant)
1cupshredded carrots
1can(8 ounces) crushed pineapple, drained
¼cupshredded coconut
3tablespoonschopped walnuts
2teaspoonsbaking powder
Instructions
Ideal slow cooker size: 2- to 4-Quart.
Grease the slow cooker insert with non-stick cooking spray.
In a large bowl whisk together the eggs, applesauce, milk, brown sugar, cinnamon and salt, until well blended and creamy.
Add the oats, carrots, pineapple, coconut, walnuts, and baking powder and stir until well mixed.
Pour into your greased slow cooker.
Cover with 3 to 4 layers of paper towels (to prevent condensation from dripping into the oatmeal).
Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.)
Serve hot, or let it stand in the slow cooker for up to an hour, and then cut it into pieces for serving.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)4*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Carrot Cake Baked Oatmeal Recipe
Amount Per Serving (1 /8th of recipe)
Calories 243Calories from Fat 51
% Daily Value*
Fat 5.7g9%
Carbohydrates 41.3g14%
Fiber 4.9g20%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.