Crunchy Snack Mix

 

As snacks go and they go quickly this is one that will breathe new life into that box of cereal sitting on your shelf. Its versatility is a virtue here and depending on your tastes ingredients may be added or substituted. For all the minimal effort this sweet crunchy snack mix will help energize you through your day.    

Crunchy Snack Mix 

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Serves 4

2 cups (500ml) Honey Shreddies

1/2 cup (125ml) coconut flakes

1/2 cup (125ml) pumpkin seeds

2 tablespoons (30 ml) sesame seeds

2 tablespoons (30ml) ground flax seed

1 - 2 teaspoons ground cinnamon, optional

2 tablespoons (30 ml) olive oil or melted coconut oil

1/4 cup (60 ml) dark chocolate chips

1/4 cup (60 ml) dried cranberries

1/4 cup (60 ml) golden raisins 

Preheat oven to 350ºF (180ºc). Line a large baking tray with baking parchment and set aside. 

In a large bowl mix the Honey Shreddies, coconut flakes, pumpkin seeds, sesame seeds, ground flax seed. Pour the olive oil or melted coconut oil over the ingredients and stir everything together until coated. Sprinkle with ground cinnamon, if using. Spread the mixture on the prepared lined baking tray.

Bake, stirring once, in the preheated oven for 15 to 18 minutes or until the mixture is lightly toasted. Allow to cool completely. 

Add the chocolate chips, dried cranberries and golden raisins to the toasted cereal mixture and stir everything together. Store in a ziplock bag or airtight container.  

Shreddies Blueberry Crumble Bars

Some what of a healthy treat for dessert or snacking and an easy no fuss recipe that made delicious use of a handful of leftover cereal. I know, sounds odd, leftover cereal but at some point there is that one box of cereal; that just never seems to empty and ultimately gets passed because there isn't enough for a bowl. 

Shreddies Blueberry Crumble Bars

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2 1/2 cups (625ml) Honey Shreddies, divided

1/2 cup (125ml) all purpose flour

2/3 cup (150ml) packed brown sugar, divided

1/2 cup (125ml) unsalted butter, cold

2 cups (500ml) wild blueberries 

2 tablespoons (30ml) cornstarch

2 tablespoons (30ml) lemon juice

1/4 teaspoon (1ml) ground cinnamon

1. Finely crush 2 cups (500ml) of the Honey Shreddies; place in a large bowl along with flour and half of the sugar. Cut in butter until mixture resembles coarse meal. Reserve 1/2 cup (125ml) of the crumble; set aside.

2. Line 8 inch (20cm) square baking dish with enough parchment paper to overhang edges. Press remaining crumble into prepared baking dish. Set aside.

3. Stir together blueberries, remaining sugar, cornstarch, lemon juice and cinnamon. Let stand for 15 minutes. Then pour filling over crust.

4. With fingertips, combine remaining Honey Shreddies and reserved crumble, crushing lightly to incorporate cereal. Sprinkle over filling.

5. Bake in preheated 350ºF (180ºC) oven for 40 to 60 minutes or until topping is golden brown and filling is bubbling. Let cool completely. Remove from pan and cut into 8 bars. Refrigerate until ready to serve.

Notes: If using frozen blueberries - do not thaw before hand. adjust the baking time as needed.  

Hope everyone had a nice long weekend. Things are warming up for us weather wise. Looking forward to this weekend!  - JD