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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
45 mins


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; protein 12.9g 26% DV; carbohydrates 35.4g 11% DV; exchange other carbs 2.5; dietary fiber 4.4g 18% DV; sugars 10g; fat 9.4g 14% DV; saturated fat 2g 10% DV; cholesterol 7.3mg 3% DV; vitamin a iu 163.6IU 3% DV; vitamin c 9mg 15% DV; folate 34.8mcg 9% DV; calcium 246mg 25% DV; iron 4.1mg 23% DV; magnesium 87.6mg 31% DV; potassium 466.1mg 13% DV; sodium 156.9mg 6% DV.