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  • Vegetarian
  • Dairy free

Grab’n’Go Breakfast Trail Mix

Recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50 servings
Serving Size:   160 mL
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Ingredients

  • 500g (20 cups) mixed low-sugar dry cereals (such as oat-o’s, wheat squares)
  • 5 cups toasted pumpkin seeds
  • 3 cups toasted sunflower seeds
  • 4 cups mixed dried fruits (raisins, cranberries, apple rings)

 

Other options:

  • Toasted coconut ribbons
  • Slivered nuts (if allowed at school)

Method

Step 1

Toast seeds.

To toast seeds in oven: Preheat oven to 170˚ C/350˚ F. Spread seeds in a single layer on rimmed baking sheet. Cook for 5-10 minutes, until they are golden. Allow to cool to room temperature.

To toast on stove top: Heat a dry, heavy-weight skillet over medium heat. Add seeds and cook for about 2 minutes until golden, stirring so they toast evenly. Allow to cool to room temperature.

Step 2

Mix ingredients into a large bowl and stir to combine. Divide in prepackaged servings

HACCP

  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
  • Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
  • Hold cold items below 40˚F or 4˚C, and hot food items above 140˚F or 60˚C.
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