Quick Skillet Granola with Fruit and Yogurt

41g CARB

Serves 4

Total 20 min.

• ⅔ cup regular rolled oats
• ⅓ cup slivered almonds
• 2 Tbsp. flaxseeds
• 2 Tbsp. light butter
• 1 Tbsp. honey
• ½ tsp. ground cinnamon
• 2 medium bananas, peeled and sliced crosswise
• 1 cup fresh strawberries, hulled and quartered
• 2 5.3- to 6-oz. cartons fruit-flavor light Greek yogurt

1. Heat a 10-inch nonstick skillet over medium. Add oats and almonds. Cook 3 to 5 minutes or until mixture is lightly browned, stirring frequently. (Reduce heat to medium-low if mixture browns too quickly.) Stir in flaxseeds, butter, honey, and cinnamon. Cook and stir 1 to 2 minutes more or until most of the liquid is absorbed and the almonds and oats are golden brown.

2. Divide bananas and strawberries among dishes. Sprinkle with granola. Spoon yogurt over top.

PER SERVING (⅓ cup granola + ⅔ cup fruit + ⅓ cup yogurt each) cal 281, fat 10 g (2 g sat. fat), chol 10 mg, sodium 84 mg, carb 41 g (9 g fiber, 18 g sugars), pro 11 g

go nuts

Nuts are an easy way to add healthy fats and fiber to recipes. Because they contain high amounts of oil, they can turn rancid fairly quickly. Store them in resealable plastic freezer bags or containers in the freezer up to 8 months. To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven 5 to 10 minutes or until golden, shaking pan once or twice. For hazelnuts, rub the warm nuts in a dry dish towel until the skins come loose.