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.
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
How to Make It
Preheat oven to 300°.
Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.
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.
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
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