Healthy Cinnamon Crunch Topping

Who doesn't like a lil sugar on top?  I always love a little crunch, too.. on just about anything!  My mom and I got a good laugh when we realized that this recipe was from a 1978 cookbook.  As much as things change, some things are really great when they stay the same.
This recipe is such a yummy little treat to add to ice cream, frozen yogurt, a yogurt parfait, in place of granola... and it's healthy.  Really.  It has wheat germ and flax seed all wrapped up in a sweet, crunchy goodness.  This is so easy to make and store, and a great way to sneak a little "healthy" on top of a not-so-healthy treat.  I think that if you put it on ice cream, it can definitely qualify as "diet" ice cream, right?
Wishing you best dishes and yummy dreams!

xoxo,

Healthy Cinnamon Crunch

adapted from:  Quaker Oats Wholegrain Cookbook, "Cinnamon Add-a-Crunch Topping"

1 1/4 c. oats (instant or regular)

1/3 c. firmly packed brown sugar

1/3 c. I Can't Believe it's Not Butter Light (or regular butter)

1/3 c. wheat germ

1/3 c. flax seed

1/2 tsp. cinnamon

1-2 tbsp. chopped nuts (I used pecans)

1.  In a small bowl, mix oats, sugar, wheat germ, flax seed, cinnamon, and nuts.

2.  Place the butter spread in a pan on medium heat.  

3.  Melt the butter, then add the ingredients from the bowl. 

4.  Cook on the stovetop for about 10 minutes, or until the mixture appears golden-brown.

5.  Spread the mixture on a lined cookie sheet to cool.

6.  Store in a glass jar, in the refrigerator for up to 3 months.

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