I tweaked this recipe from a cookbook I picked up from my hospital's book sale titled "Allergy-Free recipes for Kids" by Publications International Ltd. It is a great cookbook and I highly recommend it to anyone who has kids with food allergies. This recipe is very filling.1 cup gluten-free oats
1/2 cup slivered almonds (or pumpkin seeds)
1/2 cup dried cranberries
1/2 cup raisins
2 Tbsp maple syrup
1 tsp canola oil
1/2 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 325 then line a cookie sheet (with sides) with tin foil. I highly recommend lightly spraying the tin foil with cooking spray after placing it over the cookie sheet. The trail mix tends to stick a bit otherwise. Combine oats, almonds, cranberries, raisins, maple syrup, oil, cinnamon and salt in a large bowl and mix well. Then spread thinly on the cookie sheet. Bake 20-25 minutes (or until the oats are golden brown) stirring half way through. Great as a snack or with almond milk for breakfast.
Makes 5 1/2 cup servings that are 7 Weight Watchers Points each.
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