Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com
Makes: 2 quarts
Prep Time: 5 min
3 c rolled oats
2 c freeze-dried strawberries or blueberries
1 c unsweetened whole grain crisped brown rice cereal
1 c unsweetened sprouted whole grain corn flakes cereal
1 c raisins
½ c toasted almonds
In a large bowl, combine all the ingredients.
To serve, top with fresh fruit (if desired) and a splash of nondairy milk.
Store in glass jar(s) and refrigerate to keep fresh.
Great snack to bring on a road trip!
Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.