Trail Mix

Photo: Oxmoor House

The trick to get kids to eat trail mix—add just a little bit of the sweet stuff to the nutritious stuff so it tastes like a treat! Pumpkin seeds are loaded with magnesium and zinc, and the cranberries are chock-full of vitamin C and fiber.

Yield: Serves 15 (serving size: 1/3 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 2 Minutes
Total: 48 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Place pumpkinseed kernels and almonds on a jelly-roll pan. Drizzle with olive oil. Sprinkle with sugar and salt; toss to coat.
  3. 3. Bake at 375° for 10 minutes. Let cool on pan 30 minutes.
  4. 4. Transfer pumpkinseed mixture to a large bowl; add cereal and remaining ingredients, tossing well.
  5. 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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