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This snack mix stores well for up to a week in an airtight container.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

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Directions

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  • Preheat oven to 300°.

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  • Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.

  • Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.

  • Bake at 300° for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

118 calories; fat 6.7g; saturated fat 0.6g; mono fat 3.7g; poly fat 1.9g; protein 3g; carbohydrates 12.5g; fiber 1g; iron 3.6mg; sodium 272mg; calcium 56mg.
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