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.
Oxmoor House AUGUST 2011
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
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