SERVES 7 (^1 ⁄ 3 cup muesli +^1 ⁄ 2 cup milk
each)Preheat oven to 350°F. Spread 1^1 ⁄ 2 cups
rolled oats in a 15×10-inch baking pan. Bake
8 minutes. Stir in^1 ⁄ 2 cup sliced almonds.
coarsely chopped, and 3 Tbsp. fl axseeds.
Bake 8 to 10 minutes more or until oats are
light brown and almonds are toasted, stirring
once. Cool in pan on a wire rack. Stir in(^1) ⁄ 2 cup dried banana chips and/or raisins and
(^1) ⁄ 2 tsp. ground allspice or cinnamon. Serve
each serving with^1 ⁄ 2 cup fat-free milk.
TO STORE Place muesli in an airtight container;
cover. Store in the refrigerator up to 2 weeks.
PER SERVING: 214 CAL. | 9 G TOTAL FAT (2 G SAT.
FAT) | 2 MG CHOL. | 54 MG SODIUM | 26 G CARB.
| 4 G FIBER | 9 G SUGARS | 9 G PRO.
chopped toasted almonds.
Oatmeal
SERVES 4(^3
oatmeal +^1
and^1 ⁄
heat. Simmer, uncovered, 5 to 7 minutes or
until thickened, stirring occasionally. Remove
from heat; cover and let stand 2 minutes. Divide
oatmeal mixture among bowls. Top each with
(^1) ⁄ 4 cup quartered small fresh strawberries. If
desired, drizzle each serving with 1 tsp. sugar-free
chocolate-fl avor syrup.
PER SERVING: 160 CAL. | 5 G TOTAL FAT (1 G SAT. FAT)
0 MG CHOL. | 281 MG SODIUM | 26 G CARB. | 5 G FIBER
3 G SUGARS | 5 G PRO.