Starting your day off with a healthy breakfast of oatmeal and berries will help you with your nutrition goals. The oats deliver whole-grain goodness, and the pear and blueberries provide antioxidants and well as fiber and vitamin C.
- 1½ cups rolled oats
- ¼ cup whole-wheat flour
- ⅛ teaspoon salt
- ¼ cup honey
- ¼ cup margarine, melted
- ¼ cup chopped hazelnuts
- ¼ cup vanilla low-fat Greek yogurt
- Fruit Filling
- 3 ripe pears (about 18 ounces), cored, cut into ½-inch slices*
- 2 cups fresh or frozen blueberries or any berries
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1. Preheat oven to 350ºF.
- 2. To prepare the topping, combine the oats, flour and salt in the medium bowl. Stir well to combine; set aside. Stir together honey and margarine in a small bowl. Add the honey mixture to the oat mixture; toss gently to coat the ingredients. Stir in the hazelnuts. Set aside.
- 3. To prepare the filling, combine the pears, blueberries, cornstarch, cinnamon, cloves and salt in a medium bowl. Stir together honey and vanilla extract in a separate small bowl; gently toss with the pear-berry mixture.
- 4. Pour the pear-berry mixture into an 8-x-8-inch baking dish. Spread the oat topping over the fruit. Bake for about 30 to 40 minutes, until the top is golden brown.
- 5. Serve warm or cold, topped with Greek yogurt.
- Nutrition Information
- Calories: 330; Calories from fat: 110; Total fat: 12g; Saturated fat: 1.5; Trans fat: 0g; Cholesterol: 0mg; Sodium: 220mg; Total carbohydrate: 52g; Dietary fiber: 7g; Sugars: 26g; Protein: 6g
Edna Cox Rice, Founder of Carolina Nutrition Consultants, is a well-known Nutrition and Fitness Expert in Lexington, SC. Edna shares reliable and practical advice on how to incorporate healthier food and smarter lifestyle choices for a healthier YOU.
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