Recipe by Oxmoor House August 2011


Credit: Oxmoor House

Recipe Summary test

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°.

  • Beat egg white with a mixer at medium speed in a medium bowl until foamy. Combine sugar and next 3 ingredients. Add sugar mixture to beaten egg white, 1 tablespoon at a time, beating until stiff peaks form. Fold in cereal and next 3 ingredients. Spread cereal mixture on a foil-lined baking sheet coated with cooking spray.

  • Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Chef's Notes

This is a versatile snack mix, so feel free to substitute another type of nut in place of the pecans (almonds would be delicious), or try dried cranberries or raisins in place of the cherries.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

205 calories; fat 9.5g; saturated fat 0.8g; mono fat 5.1g; poly fat 2.7g; protein 2.9g; carbohydrates 28.9g; fiber 3.4g; iron 1.8mg; sodium 103mg; calcium 26mg.