Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot Oat-nut Snack Mix Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
3 Cup(s) ROLLED OATS
2 Cup(s) Oat bran
2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
1 Cup(s) Walnut halves, broken
1 Cup(s) Almonds, coarsely chopped or
Slivered
1/2 Cup(s) Raw sunflower seeds
5 Tablespoon(s) Vegetable oil
3/4 Cup(s) Honey, melted
1 1/3 Cup(s) Dried apricots, quartered
3/4 Cup(s) Raisins
Directions:
Preheat oven to 325. In a large bowl, combine rolled oats, bran,
cinnamon, nutmeg, walnuts, almonds and sunflower seeds; toss well.
Drizzle oil over mixture and toss unti coated. Drizzle melted honey
over mixture and continue tossing until coated. (Mixture should be
clumpy). Divide mixture onto two cookie sheets, spreading evenly. In
top third of oven, bake 20 minutes. Remove from oven, stir with wooden
spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring
every 10 minutes. Return snack mix to bowl, add dried fruits. Toss
gently and cool. Can be stored for 2 weeks in airtight containers or
frozen up to 2 months. Makes 20 servings. Typed by "Espied" Ethel R.
Snyder <essie49@juno.com> Date: Oct. 12, 1997 Recipe by: Capper's --
September 9, 1997 Posted to MC-Recipe Digest V1 #841 by
essie49@juno.com (Ethel R Snyder) on Oct 12, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 94
Total Fat: 11g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 229.9mg
Carbohydrates: 23.3g
Fiber: 2.2g
Sugar: 19.2g
Protein: 2.9g


Scale this recipe to Servings [?]