Oat-Walnut Granola and Yogurt

Oat-Walnut Granola and Yogurt

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From: Diabetic Living Magazine

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

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 2 cups regular rolled oats
  • 1 cup bran cereal flakes
  • ¾ cup puffed kamut cereal or puffed wheat cereal
  • ⅓ cup chopped walnuts
  • ⅓ cup sugar-free or light pancake syrup
  • 2 tablespoons canola oil
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 5 cups plain low-fat yogurt


  • Prep

  • Ready In

  1. Preheat oven to 325°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.
  2. 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.
  3. For each serving, spoon ½ cup yogurt into a dish. Top with ⅓ cup granola. To store granola, place it in an airtight container and store at room temperature for up to 2 weeks.

Nutrition information

  • Serving size: ⅓ cup granola and ½ cup yogurt
  • Per serving: 269 calories; 9 g fat(2 g sat); 4 g fiber; 35 g carbohydrates; 13 g protein; 35 mcg folate; 7 mg cholesterol; 10 g sugars; 164 IU vitamin A; 9 mg vitamin C; 246 mg calcium; 4 mg iron; 157 mg sodium; 466 mg potassium
  • Nutrition Bonus: Calcium (25% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ fat, ½ milk

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