SNACK AT TACK CEREAL MIX SERVES 8 | 30 MINUTES OR LESS
Pretzels, breakfast cereals, and nuts are lightly seasoned and toasted in the oven for a guiltfree snack that both kids and adults love. 2 1 2 1 2 ½ ½
Tbs. olive oil Tbs. vegan Worcestershire sauce tsp. garlic powder cup brown puffed-rice cereal cups multigrain-square cereal or rice-square cereal cup pretzel twists and/or snaps cup shelled raw pistachios or pumpkin seeds
1 Preheat oven to 350˚F. 2 Whisk together oil, Worcestershire, and garlic powder in small bowl.
3 Combine puffed rice and multigrain cereals, pretzels, and pistachios in large bowl; toss with oil mixture until well-coated. Spread in single layer on baking sheet, and bake 10 minutes. Stir, then bake 10 minutes more, or until lightly golden. Cool. PER ½-CUP SERVING 222 CAL; 5 G PROT; 8 G TOTAL FAT (<1 G SAT FAT); 34 G CARB; 0 MG CHOL; 191 MG SOD; 3 G FIBER; 3 G SUGARS
Make the pancake batter and the yogurt topping for Oatmeal Cookie Pancakes the night before, cover, and store in the fridge. If batter thickens overnight, thin it with water or milk.
82 MARCH 2016