Nutrition per serving may change if servings are adjusted.
3 cups crispy rice cereal
2 cups Bran Flakes, Cold Cereal
2 cups oyster crackers
⅔ cup slivered almonds
1 teaspoon dried thyme leaves, crushed
1 teaspoon paprika
1 teaspoon packed brown sugar
¼ teaspoon ground cumin
¼ teaspoon dry mustard
⅛ teaspoon cayenne pepper
3 tablespoons olive oil
Lightly coat an unheated 5- to 6-quart slow cooker with cooking spray. Combine cereals, crackers and almonds in the cooker. Stir together thyme, paprika, brown sugar, cumin, mustard and cayenne in a small bowl. Drizzle cereal mixture with oil, tossing gently to blend. Sprinkle with spice mixture, tossing gently to coat.
Cover and cook on Low for 2 hours, stirring every 30 minutes, or on High for 1 hour, stirring every 20 minutes.
Spread mixture in an even layer on a 13-by-9-inch baking pan; cool completely. Store in an airtight container for up to 2 weeks.