Oatmeal with Apples, Hazelnuts, and Flaxseed

Oatmeal with Apples, Hazelnuts, and Flaxseed Recipe
Becky Luigart-Stayner
If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 29 %
Fat 8.4 g
Satfat 0.9 g
Monofat 4.1 g
Polyfat 2.9 g
Protein 9.8 g
Carbohydrate 36.3 g
Fiber 6 g
Cholesterol 2 mg
Iron 1.9 mg
Sodium 156 mg
Calcium 203 mg

Ingredients

1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds

Preparation

Preheat oven to 350°.

Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Melissa B. Williams,

Cooking Light

May 2005
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