Better Homes & Gardens - - Food Breakfast -

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.

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