Rolled oats are toasted with nuts and brown sugar for a crunchy treat to serve with yogurt. Make the topping ahead and store it to enjoy anytime.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

  • In a large bowl, combine rolled oats, nuts, brown sugar, oil, salt, and, if desired, cinnamon. Spread in an even layer in prepared baking pan. Bake about 25 minutes or until golden brown, stirring twice.

  • Spread on a large piece of foil to cool. For each serving, spoon 1/2 cup of the yogurt into a parfait glass or dessert dish; sprinkle with 2 tablespoons of the oat mixture. Store oat mixture in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.


Tip: if using sugar substitute, choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar. Nutrition per serving with substitute: same as below, except 139 calories, 16 g carbohydrate, 10 g sugar.

Nutrition Facts

1/2 cup yogurt and 2 tablespoons oat mixture
150 calories; protein 8.7g; carbohydrates 18.1g; dietary fiber 1.1g; sugars 12.4g; fat 5g; saturated fat 0.6g; cholesterol 2.5mg; vitamin a iu 9.5IU; vitamin c 1.2mg; folate 22.2mcg; calcium 250.4mg; iron 0.6mg; magnesium 52mg; potassium 364mg; sodium 109.7mg.

1 fat, 1/2 milk, 1/2 starch