Nutrition per serving may change if servings are adjusted.
½ cup sliced almonds
1 cup regular rolled oats
1 cup quick-cooking barley
1 cup bulgur, cracked wheat, or amaranth seeds
1 cup dried cranberries, snipped dried apricots, or raisins
⅓ cup white sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
Fat-free milk (optional)
Spread almonds in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden and toasted, shaking pan once or twice.
In a large bowl stir together toasted almonds, oats, barley, bulgur, cranberries, sugar, cinnamon, and salt. Cover tightly and store until ready to use (see Tip).
Tip: For 1 breakfast serving, in a 1-quart microwave-safe bowl combine ¾ cup water and ⅓ cup cereal mix. Microwave, uncovered, on 50 percent power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once. Stir before serving. If desired, serve with milk.
Variation: For 2 breakfast servings, in a small saucepan bring 1⅓ cups water to boiling. Add ⅔ cup of the cereal mix. Reduce heat. Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally. If desired, serve with milk.
To make ahead: Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).