Eating breakfast helps counter cravings later in the day. This sweet and crunchy combination is best sprinkled on plain or vanilla yogurt. The chocolate variation is best eaten right out of hand – it beats a chocolate bar any day.
- Portion size 1 serving
MethodIn large bowl, combine oats, coconut and pecans. In small bowl, whisk honey, oil, orange juice, vanilla and salt; drizzle over oat mixture, tossing to combine.
Spread on foil-lined baking sheet. Bake in 250°F (120°C) oven, stirring once, until golden, about 55 minutes.
Stir in cranberries and bananas; bake for 10 minutes. Let cool on pan on rack; break up clumps. (Make-ahead: Store in airtight container for up to 2 weeks.)
Nutritional facts 15 mL : about
- Sodium 3 mg
- Protein 1 g
- Calories 37.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1.0