Coconut-Walnut Crunch

This recipe goes with Raspberry and Coconut Parfaits with Coconut-Walnut Crunch

Yield: 4 servings (serving size: 2 tablespoons)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 1.9g
  • Carbohydrate: 5.3g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 8mg
  • Calcium: 5.5mg


  • 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


  1. 1. Preheat oven to 350°.
  2. 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.
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