Snack Mix
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Provided By:
Sandy Gluck

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    • This savory take on a classic makes a great classroom snack. If you know your audience and that like things a little spicy, add a touch of chili powder or cayenne to the mix before baking.

    Ingredients

    Serves:

      • 4 cups whole grain, gluten-free cereal, such as rice or corn Chex
      • 1 1/2 cups hulled pumpkin seeds
      • 1/4 cup olive oil
      • 2/3 cup finely grated Parmesan cheese

    Directions

    Preheat oven to 350.

    In a large bowl toss together cereal, pumpkin seeds, oil, and Parmesan cheese until well coated. Transfer to a large rimmed baking sheet and bake, tossing once or twice until crisp, 15 to 20 minutes. Cool on pan, then transfer to an airtight container. Snack mix will keep for 2 weeks at room temperature.

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    2 Comments

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    Judi

    Delicious and easy snack!!

    December 15 2011 at 7:54 PM Report abuse rate up rate down Reply
    Janet

    since my daughter has Galactosemia and cannot have dairy....this one is out. The article said these recipes were safe for everyone....oh well.

    August 31 2010 at 12:37 PM Report abuse rate up rate down Reply

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