Take-A-Break Snack Mix
- Cooking spray
- ¼ cup sliced almonds
- 1 tablespoon light brown sugar
- 2 teaspoons water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups whole-grain oat cereal with yogurt-flavored coating
- 2 cups whole-grain wheat and bran flakes with raisins
- 1/2 cup dried unsweetened cranberries
- 1/2 cup dried unsweetened blueberries
Serves: 10 (1/2 cup per serving)
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside. In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally. Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes. Meanwhile, in a medium bowl, stir together the remaining ingredients. Add the cooled almonds to the cereal mixture, stirring to combine. Store in an airtight container for up to 7 days.
Tip: For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots, and plums, for the cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.
Nutrition Facts (1 serving):
Calories: 139 kcal
Carbs: 28 g
Protein: 2 g
Sodium: 124 mg
This recipe is brought to you by the American Heart Association’s Food Certification Program. Recipe copyright © 2008 American Heart Association.
