Nutrition per serving may change if servings are adjusted.
4 cups crisp mixed vegetable sticks
2 cups round toasted oat cereal
2 cups bite-size corn square cereal
1¾ cups pretzel sticks
½ cup whole almonds
1 teaspoon packed brown sugar (see Tip)
1 teaspoon paprika
½ teaspoon ground ancho or pasilla chile pepper or chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
Olive oil nonstick cooking spray
Preheat oven to 300°F. In a foil-lined roasting pan, combine vegetable sticks, cereals, pretzel sticks, and almonds. In a small bowl, combine brown sugar, paprika, ancho chile pepper, cumin, cayenne pepper, and salt. Lightly coat cereal mixture with cooking spray, tossing to coat evenly. Sprinkle cereal mixture with spice mixture, tossing to coat.
Bake for 18 to 20 minutes or until toasted, stirring twice. Spread on a large piece of foil to cool. Store in an airtight container for up to 1 week. Makes 20 ( ½ cup each) servings
Tip: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use amount equivalent to 1 teaspoon brown sugar.
Per Serving with Substitute: Same as above, except 91 cal.