Take a Break
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
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
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
n a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.
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.
Meanwhile, in a medium bowl, stir together the remaining ingredients.
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