March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
Oatmeal, which grows well in short, wet growing seasons, is a staple grain in Scottish culinary tradition. Commonly used in Scottish baked goods, oats deliver whole-grain goodness. This cool climate also produces a wide variety of berries, including bilberries, a cousin to the American blueberry. The blueberries in this breakfast crisp deliver antioxidants, as well as fiber and vitamin C; the pears are a good fiber source.
1½ cups rolled oats
¼ cup whole-wheat flour
⅛ teaspoon salt
¼ cup honey
¼ cup margarine, melted
¼ cup chopped hazelnuts
¼ cup vanilla low-fat Greek yogurt
3 ripe pears (about 18 ounces), cored, cut in ½-inch slices*
2 cups fresh or frozen blueberries or any berries
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons honey
2 teaspoons vanilla extract
- Preheat oven to 350ºF.
- To prepare the topping, combine the oats, flour and salt in the medium bowl. Stir well to combine; set aside. Stir together honey and margarine in a small bowl. Add the honey mixture to the oat mixture; toss gently to coat the ingredients. Stir in the hazelnuts. Set aside.
- To prepare the filling, combine the pears, blueberries, cornstarch, cinnamon, cloves and salt in a medium bowl. Stir together honey and vanilla extract in a separate small bowl; gently toss with the pear-berry mixture.
- Pour the pear-berry mixture into an 8-x-8-inch baking dish. Spread the oat topping over the fruit. Bake for about 30 to 40 minutes, until the top is golden brown.
- Serve warm or cold, topped with Greek yogurt.
- *Substitute sliced apples instead of pears.
- Serve with frozen vanilla yogurt or ice cream for dessert.
Calories: 330; Calories from fat: 110; Total fat: 12g; Saturated fat: 1.5; Trans fat: 0g; Cholesterol: 0mg; Sodium: 220mg; Total carbohydrate: 52g; Dietary fiber: 7g; Sugars: 26g; Protein: 6g