[WolfyOne]

Here's another breakfast recipe from The Skinny Chef

Cashew Granola Crunch

Makes 8 cups

4 cups rolled oats
1/4 cup cashew pieces
1/4 cup flaked, unsweetened coconut
1/4 cup ground flax
1/4 cup dark brown sugar
1 teaspoon orange zest (from one medium orange)
1.2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup maple syrup
2 tablespoons vegetable oil
Nonstick cooking spray

Preheat oven to 250°F. In a large bowl, combine the oats, nuts, coconut, ground flax, brown sugar, orange zest, allspice, pumpkin pie spice and salt. Toss well to combine. Drizzle over the maple syrup and oil. Toss again to coat.

Coat two large baking sheets with cooking spray. Spread the granola out evenly onto the baking sheets. Bake for about 1 hour, stirring every 20 minutes until the coconut is toasted and the granola is evenly browned. Remove from oven and cool on the baking sheets. Transfer to an air-tight container and store up to two weeks.

Nutritional Information Per Serving (1/2 cup granola plus 3/4 cup skim milk):
365 calories
13 g protein, 58 g carbohydrates, 9 g fat (1 g saturated), 3 mg cholesterol, 2g fiber, 176 mg sodium