CARROT CAKE OATMEAL

Slow Cooker Carrot Cake Baked OatmealMakes 10 to 12 servings

2 large eggs

1 cup unsweetened applesauce

1 cup skim milk

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon salt

3 cups uncooked old-fashioned oats

1 cup shredded carrots

1 can (8 ounces) crushed pineapple, drained

1/4 cup coconut

3 tablespoons chopped walnuts

2 teaspoons baking powder

Coat a 2- or 3-quart slow cooker with nonstick spray. In a large bowl, whisk eggs, applesauce, milk, brown sugar, cinnamon and salt until well blended. Add oats, carrots, pineapple, coconut, nuts and baking powder. Stir well.

Pour into slow cooker. Cover the top lightly with 3 or 4 folded paper towels to prevent condensation. Cook on low 3 to 5 hours, until the edges are golden brown.

Serve hot, or let cool in the slow cooker up to 1 hour, then cut into serving pieces and refrigerate.

* Recipe note: Instead of cooking in a Crock Pot, pour into a greased casserole dish and bake at 350 degrees for 45 to 50 minutes.