Homemade granola served over yogurt makes a satisfying breakfast. Pack it to go for a school or office snack or an easy lunch. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. In a large bowl, stir together oats, bran flakes, puffed kamut cereal, and walnuts. In a small bowl, combine syrup, oil, cinnamon, and salt. Pour over oat mixture, tossing just until coated.

  • Spread oat mixture evenly in prepared pan. Bake, uncovered, 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 and cool completely.

  • For each serving, spoon 1/2 cup yogurt into a dish. Top with 1/3 cup granola. To store granola, place it in an airtight container and store at room temperature for up to 2 weeks.

Nutrition Facts

269 calories; 9.4 g total fat; 2 g saturated fat; 7 mg cholesterol; 157 mg sodium. 466 mg potassium; 35.4 g carbohydrates; 4.4 g fiber; 10 g sugar; 12.9 g protein; 164 IU vitamin a iu; 9 mg vitamin c; 35 mcg folate; 246 mg calcium; 4 mg iron; 88 mg magnesium;