Take a Break
Snack Mix

Nutrition:

Calories: 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

Total Carbohydrate: 28 g

Dietary Fiber: 4 g

Sugars: 15 g

Protein: 2 g

Ingredients:

• non-stick Cooking spray

• 1/4 cup sliced, unsalted, unoiled almonds

• 1 Tbsp. light brown sugar

• 2 tsp. water

• 1/4 tsp. ground cinnamon

• 1/8 tsp. ground nutmeg

• 2 cup whole-grain oat cereal with yogurt-flavored coating

• 2 cup whole-grain wheat and bran flakes with raisins

• 1/2 cup unsweetened, dried cranberries

• 1/2 cup unsweetened, dried blueberries

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Directions:

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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.
   
   Original Recipe: American Heart Association