1. Preheat oven to 375°.
2. Place pumpkinseed kernels and almonds on a jelly-roll pan. Drizzle with olive oil. Sprinkle with sugar and salt; toss to coat.
3. Bake at 375° for 10 minutes. Let cool on pan 30 minutes.
4. Transfer pumpkinseed mixture to a large bowl; add cereal and remaining ingredients, tossing well.
Kids Can Help: Kids can measure all the ingredients, pour them into the bowl, and toss. Then they can measure individual portions into snack containers so they're ready to go for the week.