Oatmeal with Apples, Hazelnuts, and Flaxseed

(from shawn’s recipe box)

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

Source: Melissa B. Williams, Cooking Light, MAY 2005

Serves 6 people

Categories: Oatmeal

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

Directions

  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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