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Recipe Summary

prep:
15 mins
bake:
30 mins at 325°
Servings:
12
Yield:
twelve 1/3-cup servings
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Ingredients

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Directions

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  • Spray a 15x10x1-inch baking pan with nonstick coating; set aside. In a large bowl stir together the oats, wheat flakes, wheat germ, and almonds or pecans. In a small saucepan stir together juice, honey, allspice, and cinnamon. Cook and stir just until boiling. Remove from heat. Pour over oat mixture, tossing just until coated.

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  • Spread the oat mixture evenly in prepared pan. Bake in a 325 degree F oven for 30 to 35 minutes or until oats are lightly browned, stirring twice. Remove from oven. Immediately turn out onto a large piece of foil; cool completely.

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  • Cover and chill for up to 2 weeks. For longer storage, seal in freezer bags and freeze for up to 3 months.

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  • For each serving, spoon 1/2 cup of the yogurt into a bowl. Top with 1/3 cup of the oat mixture and 1/3 cup desired fruit. Makes twelve 1/3-cup servings.

Nutrition Facts

220 calories; total fat 4g; saturated fat 0g; cholesterol 3mg; sodium 122mg; carbohydrates 40g; fiber 2g; protein 10g; vitamin a 146IU; vitamin c 8mg; calcium 111mg; iron 2mg.
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