CINNAMON-OAT CRUNCH

1/2 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
Dash nutmeg
1/4 cup light pasteurized process cream cheese product (from an 8-oz. tub)

Place all ingredients in blender jar in order listed. Cover and blend at STIR, pulsing 3 or 4 times, about 5 seconds each time, until thoroughly mixed; stir mixture down between pulses, if necessary. Spread in thin layer on ungreased baking sheet.

Bake at 375 degrees F until browned, about 10 minutes, stirring once. Cool completely.

With spatula, loosen mixture from baking sheet and crumble to desired size.

Serve over yogurt, frozen yogurt, fruit, or pudding. Place any unused crunch in tightly covered container and store in refrigerator.

Yield: 2 cups; 16 (2 tablespoons) servings
Source: Kitchenaid