- 1-1/2 cups old-fashioned oats
- 1/4 cup sliced almonds
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 tablespoon smooth or chunky peanut butter
- 1/2 cup corn or bran flake cereal
- Sun-Maid Vanilla Yogurt Raisins or Milk Chocolate Raisins or Vanilla Yogurt Cranberries (your choice)
oven to 350° F. Spread oats and almonds on a large baking sheet. BAKE
6-7 minutes until lightly toasted, stirring once. Remove from oven. Cool.
In medium bowl, COMBINE
honey, brown sugar, butter and peanut butter. Heat in microwave on high for 30-60 seconds until melted; stir. Return to microwave and heat just until mixture boils, about 1 minute. Immediately stir in toasted oats, almonds and cereal until evenly coated. Mixture will be slightly dry.
24 mini or 12 standard size muffin cups with non-stick cooking spray. Spoon mixture into tins: 1 tablespoon for mini size or 2 tablespoons for standard size cups. Press mixture into pans using back of spoon, or finger to make indentation in center.
5 minutes or until lightly browned on edges. Remove from oven and spoon 1/2 tablespoon fruit pieces into minis and 2 tablespoons into regular size nests.
to oven for 2 minutes until fruit coating softens. Cool 10 minutes, then run a knife around edges to lift nests out of pan. Cool completely on wire rack.
Makes 12 large or 24 mini nests.
Nutrients per Serving (12 standard nests): Calories 100; Protein 2g; Fat 4.5g (Sat. Fat 1.5g); Carbohydrate 14g; Dietary Fiber 1g; Cholesterol 5mg; Sodium 30mg
Nutrients per Serving (24 mini nests): Calories 50; Protein 1g; Fat 2g (Sat. Fat 1g); Carbohydrate 7g; Dietary Fiber 0g; Cholesterol 2.5mg; Sodium 15mg