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Berry Nutty Snack Mix

From grocery bag to table: 35 min.
Active prep time: 15 min.
Cooking time: 20 min.
Serves: 12

Nutrition Facts:

Portion: 1/4 cup
Calories: 182
Total Fat: 11g
Saturated Fat: 1g
Monounsaturated Fat: 4g
Polyunsaturated Fat: 5.7g
Cholesterol: 0mg
Sodium: 0mg
Carbohydrates: 18.5g
Total Dietary Fiber: 2.7g
Sugar: 9g
Protein: 4.5g
Percentage of Calories from Fat: 55%

 

Ingredients:

1/3 cup honey
2 tablespoons olive oil or canola oil
1 teaspoon vanilla extract (optional)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cardamom
1/4 teaspoon nutmeg
Zest of one large orange
1 cup almonds (coarsely chopped)
1 cup walnuts (coarsely chopped)
2 cups rolled oats
1/4 cup sunflower seeds
1/2 cup dried cranberries


Procedure:

Pre-heat oven to 325 degrees.
Combine honey, oil, vanilla, spices and orange zest in a large mixing bowl. Zip the orange zest. Stir in almonds and walnuts. Set aside. Mix oats and sunflower seeds on a large sheet pan (or cookie sheet with sides). Shake the pan to even out the oats and seeds. Bake for 4 minutes, carefully stirring the oats and sunflower seed mixture. Shake the pan and bake 4 minutes more. Carefully remove the pan from the oven and pour the hot oat and seed mixture into the honey mixture. Place a piece of parchment paper onto the sheet pan and scrape the oat mixture into pan. Use a spatula to spread the oats evenly on the sheet pan. Return to the oven and bake 5 minutes. Stir the mixture, evening it out again and bake for 5 to 7 minutes longer, until the nuts and oats are golden brown.

Remove the pan from the oven and place on a heat proof surface. Stir in the cranberries. Using a large spatula or rolling pin, firmly compact the oat mixture. Allow to cool on the pan. When the mixture has cooled, break apart and store in an airtight container.

Tips:

Culinary Tip: Don’t forget to press the mixture down firmly with a spatula or a rolling pin, this technique helps to keep the oats, nuts and seeds together.

Quick Tip: Make a double batch, using two sheet pans. Freeze one batch in several airtight zip top bags for future nibbling.

Variation: Not a fan of cranberries, substitute dried blueberries, cherries, apricots or raisins.

More Heart Healthy Foods: Use this recipe as a topping for a blueberry crisp.

Storage Tip: Stores for up to a week in an airtight container.

Think Ahead: Have your ingredients on hand. Store nuts and seeds in the freezer to retain freshness.

 

 



 



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