Maple Crunch Oatmeal

Tip: Make only the glazed nuts. Triple the batch and keep on hand to eat alone as a snack. Store in an airtight container.

SERVINGS
4

INGREDIENTS
1/4 cup whole almonds, unblanched, roughly chopped
1/3 cup walnuts, roughly chopped
2 tablespoons salted sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, melted
1/4 cup maple syrup, plus 2 tablespoons
3 cups cooked oatmeal, kept hot
1 cup milk
1/2 cup dried cranberries

PREPARATIONS
Heat oven to 375 degrees F. Line a baking pan with parchment paper. Combine the nuts, sunflower seeds, cinnamon, nutmeg, butter, and 2 tablespoons maple syrup in a medium bowl, and spread in a single layer on the prepared pan. Stirring every 5 minutes to evenly coat, bake until mixture is fragrant and toasted -- about 12 minutes. Remove from oven and cool. Stir the cranberries and the remaining 1/4 cup maple syrup into the oatmeal. To serve, pour 1/4 cup milk over each serving and top with the maple-glazed nuts.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 442
Total Fat: 21 g
Saturated Fat: g
Cholesterol: 20 mg
Sodium: 216 mg
Carbohydrates: 56 g
Fiber: 5 g
Protein: 12 g

Originally published in

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