You control the sodium with this mix. Be sure to use garlic and onion powder, not garlic or onion salt, which contain you-know-what. Soy nuts make this snack schoolyard- and daycare-friendly where no-nut policies are in place.
3 tbsp olive oil
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp salt
2 cups wheat square cereal, (a.k.a. Shreddies)
2 cups toasted oat cereal, (a.k.a. Cheerios)
2 cups low-sodium pretzels, (such as Snyder's of Hanover)
1 cup Goldfish, (Pepperidge Farm)
1 cup unsalted peanuts, or unsalted soy nuts
Preheat the oven to 250°F (120°C).
In a small bowl, whisk together olive oil, Worcestershire sauce, garlic and onion powder, paprika and salt.
In a large roasting pan, combine wheat square cereal, toasted oat cereal, pretzels, Goldfish and peanuts or soy nuts. Drizzle with oil mixture and mix well. Bake for 1 hour, turning contents every 15 minutes to prevent heavy browning.
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