Directions:
- In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, coconut and nuts. Remove 1 cup for topping.
- Press remaining oat mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-13 minutes or until light brown. Cool on a wire rack.
- In a large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.14 Kcal (1495 kJ) | ||
| Calories from fat | 213.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.72g | 36% | |
|---|---|---|---|
| Cholesterol | 30.71mg | 10% | |
| Sodium | 39.93mg | 2% | |
| Potassium | 156.96mg | 3% | |
| Total Carbs | 34.11g | 11% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 370.13 Kcal (1550 kJ) | ||
| Calories from fat | 221.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.58g | 36% | |
|---|---|---|---|
| Cholesterol | 31.83mg | 10% | |
| Sodium | 41.38mg | 2% | |
| Potassium | 162.67mg | 3% | |
| Total Carbs | 35.35g | 11% | |
| Sugars | 6.86g | 26% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 3.85g | 7% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 23.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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