Coconut-Walnut Crunch

recipe

Yield:

4 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 74
Caloriesfromfat 0.0 %
Fat 5.4 g
Satfat 1.2 g
Monofat 1.5 g
Polyfat 2.2 g
Protein 1.9 g
Carbohydrate 5.3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 8 mg
Calcium 5.5 mg

Ingredients

1/4 cup regular oats
2 tablespoons chopped walnuts
2 tablespoons flaked sweetened coconut
1/8 teaspoon ground nutmeg
1 1/2 teaspoons canola oil

Preparation

1. Preheat oven to 350°.

2. Combine all ingredients in a small bowl, stirring until oats are moistened. Spread mixture on a jelly-roll pan. Bake at 350° for 8 minutes or until lightly browned. Cool in pan on a wire rack.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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