Rae Udy

RECIPES: Snack Mix, Granola Mix, Popcorn Crunch

By Rae Udy

Travel light this summer by taking along your own healthy snacks. High energy snacks take just minutes to make and are easily packed for your picnic or trip.
Delicious Snack Mix is loaded with high-quality protein and fiber, and contains no cholesterol. Soy sauce and hot pepper sauce give this crunchy mix a spicy taste. You can make this with uncooked quick-cooking oatmeal for a less chewy texture than when using the traditional old fashioned oatmeal.
Dried fruits, nuts and carob chips add natural nutrition and sweetness to Granola Mix. This granola contains less calories than store-bought varieties by using low-fat apple juice concentrate to replace oil. Serve this easy to make granola as a snack mix, candy or breakfast cereal.
Easy to make Popcorn Crunch is high in protein and provides calcium, niacin and iron in a crisp and delicious snack to take on any summer trip.
Try a wide variety of dried fruits and assorted nuts each time you make these fun and nutritious snacks.

SNACK MIX
4 cups oatmeal, uncooked
1 cup walnuts
½ (one-half) cup raw sunflower seeds
½ (one-half) cup raw sesame seeds
2 Tablespoons corn oil
1 Tablespoon soy sauce
½ (one-half) teaspoon onion powder
½ (one-half) garlic powder
½ (one-half) teaspoon ground oregano
½ (one-half) teaspoon Tabasco sauce
In a large mixing bowl, combine oatmeal, nuts and seeds and mix well. In a small bowl, stir together remaining ingredients and pour evenly over mixture while stirring until well coated. Bake on dry cookie sheets in a preheated 350 degree oven for twenty minutes or until golden brown. Stir often to prevent burning. Yields six cups.

GRANOLA MIX
6 cups uncooked oatmeal
1 cup shredded coconut
1 cup wheat germ
½ (one-half) cup honey
1 three-ounce can frozen apple juice concentrate
1 cup raisins
1 cup chopped dates
1 cup chopped walnuts
1 cup carob or chocolate chips
In a large bowl, combine oatmeal, coconut, wheat germ, honey and thawed apple juice concentrate and stir to mix. Add raisins, dates and walnuts and blend ingredients. Spread out onto dry cookie sheets and bake in preheated 350 degree oven until golden brown and raisins puff, about fifteen to twenty minutes. Stir often to prevent burning. Remove from oven and cool on pans for five minutes. Sprinkle with carob chips while warm and allow to melt. Cool completely before storing in airtight container. Yields about ten cups.

POPCORN CRUNCH
2 quarts air-popped popcorn
1 cup raisins
1 cup roasted peanuts
1 cup toasted sunflower seeds
¼ (one-quarter) cup honey
2 Tablespoons corn oil
½ (one-half) teaspoon ground cinnamon
Combine popped popcorn, raisins, peanuts and sunflower seeds in a large bowl. In a microwave safe small bowl, mix honey, oil and cinnamon until blended. Heat in microwave 30 seconds or until warm. Drizzle over popcorn mixture while tossing gently. Pour onto dry cookie sheet and bake in a preheated 325 degree oven for ten minutes. Remove from oven and allow to cool completely. This mix will become crisp and crunchy when cool. Store in air-tight container. Yields eight cups.
FRUIT POPCORN CRUNCH: Add one cup chopped dried apricots, apples, figs or dates to cooled mixture.
CAROB POPCORN CRUNCH: Add one cup carob chips to popcorn mixture when still warm. Allow chips to melt while popcorn cools.