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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Spread almonds in a shallow baking pan lined with parchment paper. Bake in a 350 degrees 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 3/4 cup water and 1/3 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 1 1/3 cups water to boiling. Add 2/3 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 Facts

158 calories; 2.4 g total fat; 0.2 g saturated fat; 44 mg sodium. 119 mg potassium; 32.5 g carbohydrates; 4.7 g fiber; 11 g sugar; 3.8 g protein; 5 IU vitamin a iu; 4 mcg folate; 19 mg calcium; 1 mg iron; 48 mg magnesium;