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Suggest a better descriptionSpread the oatmeal on a cookie sheet and heat in a 350 F oven for 10 minutes. Combine all but the wheat germ and raisins. Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to brown evenly. Allow mixture to cook (?) in the oven. Add wheat germ and raisins. Refrigerate in glass jars or plastic containers. 6 1/2 cups. 1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15 grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D., C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by Elizabeth Rodier Jan 94. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 26 | ||
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Calories: 199 | ||
Calories from Fat: 64 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.1mg | 2 % | |
Potassium 264.4mg | 7 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 24.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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