• Cooking Time: 30
  • Servings:
  • Preparation Time:


Using Marion Cunningham's recipe in The Breakfast Book as a template I made this to both save money and to add some extra omega 3s to my morning yogurt. Satifying, tasty and healthy!


  • 4 cups oats(or mixed flakes of barley, rye, wheat,rice)
  • Salt to taste
  • 1 teaspoon of nutmeg
  • 1/2 cup maple syrup
  • 1/2 cup grapeseed oil
  • 1 cup chopped hazelnuts
  • 1/4 cup flaxseeds
  • 1 teaspoon each of hazelnut oil, flaxseed oil


  • Mix wet ingredient in a small bowl.
  • Mix dry ingredients except nuts in a larger bowl.
  • Sprinkle the wet on the dry and stir well.
  • Spread the mixture in a single layer on a baking sheet.
  • Bake in a preheated 300 degree oven for 20 to 30 minutes or until golden but beware of over baking.
  • Stir every 10 minutes with a spoon or spatula.
  • Stir in hazelnuts after baking and cool until crisp.
  • Store in an airtight container.
  • This is good over yogurt with maple syrup and fruit.
  • You must SAVE this recipe

Categories: Breakfast  Grain  High Fiber  Nuts  Nutty  Oven  Topping 
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