Rolled oats are toasted with nuts and brown sugar for a crunchy treat to serve with yogurt. Make the topping ahead and store it to enjoy anytime.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
15 mins
total:
40 mins
Servings:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

    Advertisement
  • In a large bowl, combine rolled oats, nuts, brown sugar, oil, salt, and, if desired, cinnamon. Spread in an even layer in prepared baking pan. Bake about 25 minutes or until golden brown, stirring twice.

  • Spread on a large piece of foil to cool. For each serving, spoon 1/2 cup of the yogurt into a parfait glass or dessert dish; sprinkle with 2 tablespoons of the oat mixture. Store oat mixture in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.

Tips

Tip: if using sugar substitute, choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar. Nutrition per serving with substitute: same as below, except 139 calories, 16 g carbohydrate, 10 g sugar.

Nutrition Facts

150 calories; protein 8.7g 17% DV; carbohydrates 18.1g 6% DV; dietary fiber 1.1g 4% DV; sugars 12.4g; fat 5g 8% DV; saturated fat 0.6g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 9.5IU; vitamin c 1.2mg 2% DV; folate 22.2mcg 6% DV; calcium 250.4mg 25% DV; iron 0.6mg 3% DV; magnesium 52mg 19% DV; potassium 364mg 10% DV; sodium 109.7mg 4% DV.