cranberry-almond cereal mix, diabetic friendly
Keep this cereal mixture on hand and cook one or two servings at a time. It's also tasty as a dry snack with a glass of milk on the side. Be sure to use real dried fruit with no added sugar and not the packets of amply sugar coated pieces that come in the white packages.
yield
serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For cranberry-almond cereal mix, diabetic friendly
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1 crolled oats (old fashioned)
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1 cquick-cooking barley
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1 cbulgur (cracked wheat, or amaranth seeds)
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1 cdried cranberries or 1 cup snipped dried apricots or 1 cup raisins (or mix the choices as you like)
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1/2 csliced almonds, toasted
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1 Tbspground cinnamon
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1/4 tspsalt
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splenda sugar substitute (white or brown, to taste optional)
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nonfat milk (optional)
How To Make cranberry-almond cereal mix, diabetic friendly
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1In a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
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2Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
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3FOR 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.
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4Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
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5Sweeten with Splenda or Splenda Brown Blend and serve with milk if desired.
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6MICROWAVE DIRECTIONS:. 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% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once. Stir before serving.
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