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Line a collander with cheesecloth folded 4 times and place over a smaller bowl, so it is hanging and not touching the bottom. Add yogurt and let drain in the fridge for 2-4 hours, up to 6 hours is OK.
Preheat oven to 375 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray. In a large bowl, add eggs, milk, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt; whisk well to combine. Add carrots, oats, flour, chia, raisins, walnuts, and pumpkin seeds; using spatula mix very well.
Transfer mixture to previously prepared baking dish, level with spatula and then press into the dish. Bake for 30 minutes, remove from the oven and let cool off until room temperature.
Prepare frosting by whisking together Greek Yogurt Frosting ingredients in a bowl. Then spread on top of baked oatmeal and using serrated knife cut into 16 bars.