Puffed Rice Trail Mix Recipes

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PUFFED RICE TRAIL MIX



Puffed Rice Trail Mix image

This savory and sweet trail mix contains peas, pepitas, and sesame sticks; the puffed rice is crunchy and as light as air.

Provided by Martha Stewart

Categories     Pasta and Grains

Yield Makes 5 cups

Number Of Ingredients 9

2 cups puffed-rice cereal
1 cup roasted peas
1 cup roasted pepitas
1/2 cup sesame sticks
1/2 cup toasted shredded coconut (sweetened)
2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1 tablespoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
  • In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
  • Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely.

CRUNCHY CEREAL TRAIL MIX



Crunchy Cereal Trail Mix image

Provided by Food Network Kitchen

Time 20m

Yield 7 cups

Number Of Ingredients 10

1 1/2 cups puffed rice
1 1/2 cups puffed wheat
1 1/2 cups Wheat Chex cereal
1 cup puffed millet
1 cup rolled oats
1 cup shredded coconut
3 tablespoons unsalted butter
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
  • Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3 to 5 minutes. Let cool completely; store in an airtight container.

TRAIL MIX BARS



Trail Mix Bars image

I love trail mix bars....but not laden down with lots of sugar and oils. Perfect for the breakfast on the run or afternoon snack for kids. Any dried fruit can be interchanged.

Provided by Abby Girl

Categories     Breakfast

Time 20m

Yield 16 saquares

Number Of Ingredients 10

3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup rolled oats
3/4 cup dried apricot, chopped
3/4 cup dried apple, chopped
1/4 cup dried cranberries, chopped (or mango)
3 cups crispy rice cereal
3/4 cup apple juice concentrate, thawed
1 cup smooth peanut butter

Steps:

  • Spray an 8" square baking pan with Pam. Set aside.
  • Preheat oven to 350. Spread seeds and rolled oats on baking sheet. Bake until fragrant and light golden in colour, about 8 - 10 minutes. Set aside to cool.
  • Combine chopped dried fruit, toasted seeds/oats in a large bowl. Add cereal. Stir to mix well and bread up dried fruit.
  • Slightly warm peanut butter in microwave. Combine apple juice. Mix well. Fold into fruit/seed mixture until well coated.
  • Press mixture into baking pan.
  • Store in fridge for up to 2 weeks or freeze for a later date.

Nutrition Facts : Calories 257.1, Fat 15.9, SaturatedFat 2.8, Sodium 123.2, Carbohydrate 24.4, Fiber 3.3, Sugar 12.9, Protein 8.6

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