Oatmeal with Apples, Hazelnuts, and Flaxseed

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)

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

Preheat oven to 350°.

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.

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.

Nutritional Information

Calories:

258 (29% from fat)

Fat:

8.4g (sat 0.9g,mono 4.1g,poly 2.9g)

Protein:

9.8g

Carbohydrate:

36.3g

Fiber:

6g

Cholesterol:

2mg

Iron:

1.9mg

Sodium:

156mg

Calcium:

203mg