Cranberry-almond Cereal Mix, Diabetic Friendly

Total Time: 20 mins Preparation Time: 8 mins Cook Time: 12 mins

Ingredients

• 1 cup rolled oats (old fashioned)
• 1 cup quick-cooking barley
• 1 cup bulgur (cracked wheat, or amaranth seeds)
• 1 cup dried cranberries (or mix the choices) or 1 cup snipped dried apricots (or mix the choices) or 1 cup raisins (or mix the choices)
• 1/2 cup sliced almonds, toasted
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• splenda sugar substitute (white or brown, to taste optional)
• nonfat milk (optional)

Recipe

• 1 in a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
• 2 cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
• 3 for 2 breakfast servings:.
• 4 in a small saucepan bring 1-1/3 cups water to boiling. add 2/3 cup of the cereal mix.
• 5 reduce heat.
• 6 simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
• 7 sweeten with splenda or splenda brown blend and serve with milk if desired.
• 8 microwave directions:.
• 9 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.
• 10 stir before serving.