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Chocolate-Cranberry Crunch

Oxmoor House
Yield 12 servings (serving size: 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5.  

  6. Young Chefs can:

  7. Pour measured oats, cereal, and nuts into bowl

  8. Measure dried cranberries

  9.  

  10. Older Chefs can:

  11. Measure oats, cereal, brown sugar, and pecans

  12. Spread chocolate-oat mixture onto pan

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