Cranberry-Almond Cereal Mix, Diabetic Friendly

• 1 cup rolled oats (Old Fashioned)
• 1 cup quick-cooking barley
• 1 cup bulgur (cracked wheat, or amaranth seeds)
• 1 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)

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.

rolled oats, barley, raisins, almonds, ground cinnamon, salt, splenda sugar, nonfat milk

Taken from www.food.com/recipe/cranberry-almond-cereal-mix-diabetic-friendly-417316 (may not work)