Chocolate-Cranberry Crunch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
cooking spray |
3 cups old-fashioned rolled oats |
1 cup crispy wheat cereal squares |
1/2 cup packed light brown sugar |
1/3 cup chopped pecans |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 cup honey |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2 ounces semisweet chocolate, finely chopped |
1/2 cup sweetened dried cranberries |
Directions:
1. Preheat oven to 300°.
2. Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.
3. 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.
4. 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.
5. Young Chefs can:
6. Pour measured oats, cereal, and nuts into bowl
7. Measure dried cranberries
8. Older Chefs can:
9. Measure oats, cereal, brown sugar, and pecans
10. Spread chocolate-oat mixture onto pan
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