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Ingredients

Directions

  1. Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
  2. n a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.
  3. Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.
  4. Meanwhile, in a medium bowl, stir together the remaining ingredients.
  5. Add the cooled almonds to the cereal mixture, stirring to combine. Store in an airtight container for up to 7 days.

Additional Tips

1/2 cups per serving

For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots, and plums, for the cranberries and blueberries.

Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
139
Total Fat
2.0 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
Cholesterol
0 mg
Sodium
124 mg
Carbohydrates
28 g
Fiber
4 g
Sugars
15 g
Protein
2 g
Dietary Exchanges

1 fruit, 1 starch

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