Chocolate-Cranberry Crunch

Oxmoor House
Chocolate-Cranberry CrunchRecipe
Oxmoor House
This trail mix makes a large quantity, but it can be stored in an airtight container for up to a week. It's delicious as a topping for low-fat yogurt or ice cream.
12 servings (serving size: 1/2 cup)


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Cooking spray
3 cups old-fashioned rolled oats
1 cup crispy wheat cereal squares
1/2 cup packed light brown sugar
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
1/2 cup sweetened dried cranberries


1. Preheat oven to 300°.

2. Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.

3. Combine oats and next 5 ingredients in a large bowl. Combine honey and canola oil in a small saucepan. Cook over low heat 2 minutes or until warm. Remove from heat. Add vanilla and chocolate, stirring with a whisk until smooth. Gently stir chocolate mixture into oat mixture.

4. Spread chocolate mixture onto prepared pan. Bake at 300° for 28 minutes, stirring twice. Cool completely in pan on a wire rack. Stir in cranberries. Store in an airtight container for up to 1 week.


Young Chefs can:

Pour measured oats, cereal, and nuts into bowl

Measure dried cranberries


Older Chefs can:

Measure oats, cereal, brown sugar, and pecans

Spread chocolate-oat mixture onto pan

Created date

August 2011

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 1.5 g
Monofat 3.2 g
Polyfat 1.9 g
Protein 3.7 g
Carbohydrate 40.2 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 144 mg
Calcium 22 mg