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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

10 mins
25 mins


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; protein 3.8g; carbohydrates 32.5g; dietary fiber 4.7g; sugars 10.7g; fat 2.4g; saturated fat 0.2g; vitamin a iu 4.7IU; vitamin c 0.2mg; folate 3.8mcg; calcium 18.7mg; iron 1mg; magnesium 48mg; potassium 118.7mg; sodium 43.7mg.