This quick toasted oats recipe is a lower-sugar alternative to granola. Serve it on top of yogurt with sliced fresh or frozen berries. You can double the recipe easily--just be sure to use a large skillet.

Joyce Hendley
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

10 mins
30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Heat oil and butter in a small nonstick skillet over medium-high heat. Add oats and stir to coat. Sprinkle with cinnamon and nutmeg; continue cooking and stirring until the oats are light golden brown, about 4 minutes.

  • Remove from heat; sprinkle with brown sugar and stir evenly to coat. Spread out on a plate to cool completely before serving or refrigerating in an airtight container for up to 4 days.


To make ahead: Refrigerate in a covered, airtight container for up to 4 days.

Nutrition Facts

140 calories; protein 2.5g 5% DV; carbohydrates 15.3g 5% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 2g; fat 8.1g 13% DV; saturated fat 1.8g 9% DV; cholesterol 5.1mg 2% DV; vitamin a iu 60.2IU 1% DV; vitamin cmg; folate 9.9mcg 3% DV; calcium 15.2mg 2% DV; iron 0.8mg 4% DV; magnesium 20.5mg 7% DV; potassium 79.2mg 2% DV; sodium 0.7mg; added sugar 1.5g.