sunday in the kitchen

I have two boys. And they're growing. They're growing at a rate that I just can't seem to keep up with! Two shoe sizes Finn went up between June and the start of school last week. Pants, if they can even still button them up, barely cover their ankles. And food - it just seems to vanish into thin air! I bake, and before I know it, all of my efforts are eaten up before the treats have a chance to cool. Entire watermelons are devoured in seconds flat. I know I bought a loaf of bread yesterday, but where did it go? Silly question, mama! You know that loaf didn't stand a chance in this house with two growing boys! Now that we're making lunches for school again, I needed something that was satisfying to their enormous appetites, that was nutritious, and that was super yummy! Oh, and that would last longer that on day! Bits and bites, of course - an enormous batch! I'm happy to say this recipe lasted the first week of school with lots left to last another week of lunches! 

Bits and Bites
1 C pumpkin seeds
3 C pretzel sticks
3 C wheat squares
3 C Nature's Path Heritage Os
3 C Nature's Path Kamut Puffs
1/2 C Earth Balance margarine
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp cajun spice
1/2 tsp Herbamare or sea salt

Mix dry ingredients together in large baking dish. In a small pot, melt margarine and add worcestershire sauce and spice. Pour over cereal mix and toss to evenly coat. Bake at 250F for about an hour, tossing every 15 minutes.