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Oatmeal with Apples, Hazelnuts, and Flaxseed

Becky Luigart-Stayner
Yield 6 servings (serving size: 2/3 cup)
If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.