6 servings 3 Better Balance/Blue Points
Calories 188 Fat 5g Sat. Fat 1.2g Protein 12.98g Carbs 39.5g Fiber 3.2g Sugars 2.6g
Ingredients:
· Cooking spray
· 2 cups uncooked old fashioned rolled oats
· 1 Tbsp unsweetened cocoa powder
· 1 1⁄2 tsp baking powder
· 1⁄2 tsp table salt
· 1 1⁄2 cup room-temperature coffee
· 1/2 cup unsweetened almond milk, room temperature
· 1/2 cup plain nonfat Greek yogurt, room temperature
· 1⁄2 cup sugar replacement
· 3 eggs, room temperature, lightly beaten
· 1 tsp vanilla
Topping
· 1 cup plain nonfat Greek yogurt, room temperature
· 1/2 (1 oz.) pkg (about 2 Tbsp or 14 g) vanilla or white chocolate sugar-free pudding mix
· 1 tsp vanilla
· 1 tsp unsweetened cocoa powder, optional, for dusting on top, optional
Directions
1. Preheat oven to 375°F. Coat a 9” baking pan with cooking spray.
2. In a medium bowl, mix together the oats, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together the coffee, almond milk, and yogurt until well combined. Whisk in the sugar replacement, followed by the eggs and vanilla.
4. Pour the oats mixture into wet mixture and mix well. Allow it to sit for 5-10 minutes.
5. Bake, uncovered, for 45-55 minutes, until oatmeal is browned on top and set in the middle. If you prefer your oatmeal moist, bake closer to 45 minutes. If you prefer it firm, bake closer to 55 minutes. (If you press lightly in the center, you can determine how firm it is.)
6. Remove from the oven and set aside to cool 15 minutes as you work on the topping.
7. Mix together the yogurt, pudding mix, and vanilla until well combined and the yogurt has thickened.
8. After the oatmeal has cooled 15 minutes, spread the topping evenly over it. It will spread more easily as it warms from the heat of the oatmeal. If desired, dust the topping with about 1/2 tsp unsweetened cocoa powder using a fine-mesh strainer.
Notes
· If you only have an 8” pan, extend the cooking time about 5-10 minutes.
