Krispie Chocolate Crumble for Yogurt
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) : about | - |
| cal | 174 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 1 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 2% |
| folate | 10% |
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1 cup (250 mL) Rice Krispies® cereal
1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) chopped walnuts
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) orange juice
1 tsp (5 mL) vanilla
Pinch salt
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) sunflower seeds
1/2 cup (125 mL) milk chocolate chips
Preparation:
In large bowl, combine Rice Krispies®, rolled oats and walnuts. In small bowl, whisk together honey, oil, orange juice, vanilla and sa< drizzle over oat mixture, tossing to combine.
Spread on foil-lined baking sheet. Bake in 250°F (120°C) oven, stirring once, until golden, about 55 minutes.
Stir in cranberries and sunflower seeds; bake for 10 minutes.
Stir in chocolate chips until melted. Let cool in pan on rack; break up clumps.
Spread on foil-lined baking sheet. Bake in 250°F (120°C) oven, stirring once, until golden, about 55 minutes.
Stir in cranberries and sunflower seeds; bake for 10 minutes.
Stir in chocolate chips until melted. Let cool in pan on rack; break up clumps.
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