This recipe from my sister Rochelle is now part of our breakfast repertoire. Enjoy it with milk or sprinkled over yogurt.
- Portion size 25 servings
- Credits : Canadian Living Magazine: March 2009
Method1- In large bowl, combine oats, pecans, cranberries, apricots, pumpkin seeds and flaxseeds. Sprinkle with oil, honey and salt; toss to coat.
2- Bake on parchment paper–lined or lightly greased rimmed baking sheet in 350°F (180°C) oven, stirring occasionally, until golden, 12 to 15 minutes. Let cool on pan on rack.
3- Stir in chocolate chips (if using). (Make ahead: Store in airtight container for up to 3 weeks.)
Nutritional facts Per 2 tbsp (25 mL) : about
- Sodium 1 mg
- Protein 2 g
- Calories 61.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 8 g
- Iron 4.0
- Folate 2.0
- Calcium 1.0