Excellent snack. I needed to lighten up a bit on the salt and olive oil, though overall a fantastic way to get through the mid-day.
Photo: Oxmoor House
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Total: 48 Minutes
Amount per serving
- Calories: 161
- Calories from fat: 0.0%
- Fat: 9.9g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.6g
- Protein: 4.5g
- Carbohydrate: 15.4g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 54mg
- Calcium: 30mg
- 1 cup unsalted pumpkinseed kernels
- 1/2 cup whole natural almonds, coarsely chopped
- 1 teaspoon olive oil
- 1 teaspoon sugar
- 1/8 teaspoon kosher salt
- 2 cups wheat bran flakes cereal with raisins and clusters
- 1/2 cup sweetened dried cranberries
- 1/4 cup chopped crystallized ginger
- 1/4 cup flaked unsweetened coconut
- 2 tablespoons semisweet chocolate minichips
- 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.
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