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.

Kathy Farrell-Kingsley
Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.

  • 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.

  • 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

Source

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Nutrition Facts

232 calories; calories from fat 0%; fat 7.6g; saturated fat 1.5g; mono fat 3.2g; poly fat 1.9g; protein 3.7g; carbohydrates 40.2g; fiber 3.4g; cholesterol 0mg; iron 2.6mg; sodium 144mg; calcium 22mg.
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