Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

Make a double batch and divide it in two. Serve with yogurt, and you have a super easy breakfast for Saturday. Leave the other batch at home, and Monday-morning breakfast is good to go.

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

Gallery

Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary

hands-on:
5 mins
total:
31 mins
Yield:
Serves 4 (serving size: 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine all ingredients in a medium bowl, stirring well with a spatula. Spread mixture on a parchment paper-lined baking sheet. Bake at 325° for 26 minutes. Cool completely.

Nutrition Facts

195 calories; fat 13.4g; saturated fat 1.4g; mono fat 6.9g; poly fat 4g; protein 5g; carbohydrates 16g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 107mg; calcium 24mg.
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