carrot cake oatmeal

This oatmeal is seriously fantastic.

It could very easily be scaled down, but I like to make breakfast for all week in one shot. This is incredibly easy to put together, tastes amazing, and makes 15 servings.

4 ½ cups quick-cooking oats, divided
1/3 cup dry milk
4 tsp pumpkin pie spice
¼ cup brown sugar
1 cup raisins
1 cup dried pineapple
small bag of shredded carrots
2 gallon-sized Ziploc bags

Process ½ cup of oats in your food processor, making oat flour. Combine this oat flour, the rest of the oats, dried milk, pie spice, and brown sugar in one of the Ziploc bags.

In the other bag, combine the raisins and the pineapple.

To serve, combine 1/3 cup oatmeal mix, 2 tbsp of the dried fruit mix, and ¼ cup shredded carrots. Cover with hot water and allow to sit for 5 minutes until soft.

Makes 15 1/3 cup servings.

Nutritional info (per serving): 174 calories; 2g fat; 37g carb; 4g fiber; 4g protein.

(Serve with ½ tbsp each of cream cheese and maple syrup adds 51 calories, 3g fat, 7g carb, 0g fiber; 1g protein.)

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