Ingredients
- Toppings:
- 1/2 cup rolled oats
- 1/2 cup skim milk (or other milky substance)
- 1/2 cup water
- 50 grams of shredded carrot (about half of a SMALL carrot – maybe 1/4 a cup?)
- Half a mango, diced (could also use pineapple, as Liz suggested)
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp brown sugar (optional)
- While oats are cooking:
- Make “icing” by blending 1 oz (about 2 tbsp) of non-fat plain greek yogurt with 1 tsp maple syrup.
- Toast about 1 tbsp chopped pecans in the microwave.
Preparation
Step 1
Combine in a saucepan:
1/2 cup rolled oats
1/2 cup skim milk (or other milky substance)
1/2 cup water
50 grams of shredded carrot (about half of a SMALL carrot – maybe 1/4 a cup?)
Half a mango, diced (could also use pineapple, as Liz suggested)
Pinch of salt
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:
1 tsp vanilla extract
1 tsp brown sugar (optional)
Toppings:
While oats are cooking:
Make “icing” by blending 1 oz (about 2 tbsp) of non-fat plain greek yogurt with 1 tsp maple syrup.
Toast about 1 tbsp chopped pecans in the microwave.
Assembly:
Pour oats into bowl.
Top with 1 tbsp shredded unsweetened coconut (you could use sweetened, but I’d use a little bit less if so)
Drizzle icing on top…..