 |
Prep Time: 3 Minutes Cook Time: 3 Minutes |
Ready In: 6 Minutes Servings: 1 |
|
This was served for breakfast on our last trip to Chicago. Ingredients:
1/2 cup rolled oats |
1/2 cup 1% low-fat milk |
1/2 cup water |
1 carrot, grated, small |
1 teaspoon vanilla |
1 teaspoon splenda brown sugar blend |
2 tablespoons nonfat plain yogurt |
1 teaspoon maple syrup |
1 tablespoon walnuts, chopped and toasted |
1 tablespoon shredded coconut or 1 tablespoon raisins |
Directions:
1. Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
2. While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
3. Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.
|
|