Cranberry-Almond Cereal Mix

Cranberry-Almond Cereal Mix

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From: Diabetic Living Magazine

This fruit and nut cereal recipe is simple to mix up and lasts up to 6 months if stored in the freezer.

Ingredients 14 servings

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Original recipe yields 14 servings
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)


  • Prep

  • Ready In

  1. 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.
  2. 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).

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 158 calories; 2 g fat(0 g sat); 5 g fiber; 32 g carbohydrates; 4 g protein; 4 mcg folate; 0 mg cholesterol; 11 g sugars; 5 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 1 mg iron; 44 mg sodium; 119 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fruit

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