Chocolate-Cranberry Crunch

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.7g
  • Carbohydrate: 40.2g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 144mg
  • Calcium: 22mg


  • 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. 1. Preheat oven to 300°.
  2. 2. Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.
  3. 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. 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.
  6. Young Chefs can:
  7. Pour measured oats, cereal, and nuts into bowl
  8. Measure dried cranberries
  10. Older Chefs can:
  11. Measure oats, cereal, brown sugar, and pecans
  12. Spread chocolate-oat mixture onto pan
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Chocolate-Cranberry Crunch Recipe at a Glance
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