Adding fresh blueberries to this homemade trail mix makes it just the right combination of flavors and textures, not to mention boosting its nutritional stats. Make the trail mix base ahead of time then add berries when serving.
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
12
Ingredients
1 Cup almonds
1/2 Cup walnuts
1/4 Cup pistachios
2-3 Tbsp. honey
1 Tsp. neutral oil
1/2 Tsp. chipotle powder
1/4 Tsp. cayenne pepper
1/4 Tsp. cinnamon
1/2 Tsp. kosher salt
1 Cup breakfast cereal of choice
1 Package (6 ounces) Driscoll's Blueberries
1
PREHEAT oven to 300°F.
2
LINE a baking sheet with parchment paper and SET ASIDE.
3
PLACE 1 cup almonds into a large bowl.
4
ADD 1/2 cup walnuts.
5
ADD 1/4 cup pistachios.
6
STIR to combine and SET ASIDE nut mixture.
7
PLACE 2 – 3 tablespoon honey into a small sauce pan.
8
ADD 1 teaspoon neutral oil.
9
ADD 1/2 teaspoon chipotle powder.
10
ADD 1/4 teaspoon cayenne pepper.
11
ADD 1/4 teaspoon cinnamon.
12
COOK over low heat and STIR frequently just until warmed through. Do not overcook.
13
POUR honey mixture over nut mixture and STIR until nuts are coated.
14
SPRINKLE 1/2 teaspoon kosher salt over mixture and TOSS to combine.
15
SPREAD mixture evenly on prepared baking sheet.
16
BAKE 20 minutes or until golden brown.
17
ALLOW mixture to cool completely.
18
TRANSFER to a large bowl.
19
ADD 1 cup breakfast cereal of choice and TOSS to combine.
20
STORE nut mixture in an airtight container for up to 1 week.
21
PLACE 1/4 cup nut mixture into a small container or plastic bag.
22
ADD 1/4 cup blueberries and TOSS gently to combine.
23
REPEAT for each individual serving.
24
SERVE immediately.
