Yields 4 to 5 cups.

Ingridients:

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup packed Splenda brown sugar
• 1/4 cup water
• 2 tbsp canola oil
• 1 tbsp pure vanilla extract

Instructions:

1. Position racks in the upper and lower thirds of the oven and heat the oven to 300°F.
2. Spray 2 rimmed baking sheets with vegetable oil spray.
3. In a large bowl, mix the oats, pecans, cinnamon, and salt; set aside.
4. In a small saucepan, combine the brown sugar and water; bring to a simmer over a medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
5. Divide the mixture evenly between the oiled baking sheets and spread in an even layer.
6. Bake for 15 minutes, stire, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10-15 minutes. (The oats may feel soft but will crisp as they cool.)
7. Let cool completely in the pans.

Serving Suggestions:

Aunt J served hers with milk for a yummy breakfast — I had two helpings, I admit. I’ve since made my own and afterwards mixed in raisins and craisins and had it with my morning yogurt. Also, it makes a yummy little afternoon snack.

Tweaked from Fine Cooking magazine.

Index Tags: breakfast • diet-friendly • grains • low-fat • nuts • oatmeal • Recipes • snack • vegetarian • Weight Watchers© Core