Apricot Oat-Nut Snack Mix
Low Sodium Recipe
You can store this fruit-oat-nut treat for two weeks in airtight containers or freeze up to two months.
3 cups rolled oats
2 cups oat bran
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnut halves, broken
1 cup almonds, coarsely chopped or slivered
1/2 cup raw sunflower seeds
5 tablespoons vegetable oil
3/4 cup melted honey
1-1/3 cup dried apricots, quartered (one 6-ounce bag)
3/4 cup raisins
Preheat oven 325 degrees. In a large bowl, combine rolled oats and next six ingredients; toss well. Drizzle oil over mixture and toss until coated. Drizzle melted honey and continue tossing until coated, mixture should be clumpy. Divide mixture onto two cookie sheets, spreading evenly.
In top third of oven, bake 20 minutes. Remove from oven; stir with wooden spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring every 10 minutes.
Return snack mix to bowl; add dried fruits. Toss gently and cool.
Can be stored for two weeks in airtight containers or frozen up to two months.
Recipe makes 20 servings
Serving size: 1/2 cup
Calories: 265; Total Fat: 13g; Cholesterol: 0mg; Protein: 7g; Carbohydrates: 34g; Fiber: 4g; Sodium: 5mg
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