|Serving Size: 1/3 cup||Servings Per Recipe: 19.5 servings|
|Amount Per Serving|
Preheat oven to 325℉.
In a large bowl stir to combine oats, almonds, cocoa powder, cinnamon, and salt. In a separate bowl whisk together oil, egg whites, Sweet’N Low, and vanilla. Add wet ingredients to dry ingredients and stir to coat.
Divide oat mixture between 2 large baking sheets, spreading out in a thin layer.
Bake, stirring every 15 minutes, until browned, about 45 minutes. Let cool completely on baking sheets, then transfer to a bowl and stir in dried cherries. Store in an airtight container at room temperature.