Apple, Carrot, and Oat Breakfast Bake Directions:
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Preheat oven to 350°F (175°C).
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Line the bottom of a 7-inch round springform pan with parchment paper and lightly spray the sides with nonstick spray.
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In a large mixing bowl, combine chopped oats and baking powder.
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Add almond milk, grated carrot, apricots, raisins, grated apple, cinnamon, and eggs.
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Mix thoroughly until all ingredients are well combined.
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Pour the mixture into the prepared pan and smooth the top.
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Bake for 35–40 minutes until the center is fully set and the top is golden brown.
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Let it cool in the pan for 15 minutes, then release the springform ring.
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Transfer to a wire rack to cool completely before slicing.
WW Points Calculation:
Bob’s Red Mill Rolled Oats (2 cups) – 0.00
Arm & Hammer Baking Powder (1 tsp) – 0.00
Silk Unsweetened Almond Milk (1 cup) – 1.00
Carrot (1 medium) – 0.00
Made in Nature Dried Apricots (9 pieces) – 6.00
Sun-Maid Raisins (4 tbsp) – 4.00
Apple (1 medium) – 0.00
McCormick Ground Cinnamon (1 tsp) – 0.00
Eggland’s Best Eggs (3 large) – 0.00
Total Points: 11.00
Servings: 6
Points per serving: 1.83
Nutrition Information:
Calories: 158
Fat: 3g
Protein: 5g
Carbohydrates: 29g
Sugar: 15g
Sodium: 86mg
I'm waiting for your comments! Enjoy!
