COCONUT-CHIA OAT CRISPS
Chia seeds are rich in omega-3 fatty acids, fiber, and protein. Or opt for flaxseed meal (ground flaxseed), which gives the crisps a nuttier flavor and more crumbly texture.
HANDS-ON TIME 20 min. TOTAL TIME 1 hr. 40 min.
1 cup regular rolled oats ¹∕2 cup oat bran ¹∕2 cup flaked or shredded coconut ¹∕3 cup packed brown sugar ¹∕4 cup whole wheat flour 3 Tbsp. almond or peanut butter 1 Tbsp. honey ¹∕8 tsp. baking soda 2 Tbsp. chia seeds or flaxseed meal
1. Preheat oven to 325°F. Coat a 15×10-inch baking pan with nonstick cooking spray. In a food processor combine oats, oat bran, coconut, brown sugar, and flour. Process until finely ground. Add nut butter, 2 Tbsp. water, the honey, baking soda, and ¹∕8 tsp. salt.
Process until combined. Transfer mixture to a large bowl. Stir in chia seeds. (Mixture will be crumbly.)
2. Press oat mixture firmly into prepared pan. Bake 18 to 20 minutes or until golden. Cool in pan on a wire rack. (Mixture crisps as it cools.)
3. Release oat mixture from pan. Break into pieces. Store in an airtight container at room temperature up to 1 week. Makes 8 servings.
EACH SERVING 169 cal, 7 g fat, 73 mg sodium, 25 g carb, 5 g fiber, 9 g sugars, 5 g pro.
1CEREAL Crumble andserve with milk and freshberries.2PARFAITTop a cup of yogurt andfresh fruit with pieces.3TOASTSmear large chunks with nut butterand top with bananaslices.