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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.
- By: Diabetic Living Magazine
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Prep
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Ready In
- 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.
- 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 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.
- 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: 2½
- Exchanges: 1½ starch, 1½ fat, ½ milk
