Oatmeal with Apples, Hazelnuts, and Flaxseed

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

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.9g
  • Protein: 9.8g
  • Carbohydrate: 36.3g
  • Fiber: 6g
  • Cholesterol: 2mg
  • Iron: 1.9mg
  • Sodium: 156mg
  • Calcium: 203mg

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

  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.
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