While I don't normally buy cold cereal, our daughter needed a healthier gluten free alternative to the sweet chex mix they were serving at girl's camp, so we made this tasty and healthier version:
3 C. corn or rice chex (GF) (Popcorn would be a great subsitute)
1 c. rolled oats
1 c. coarsely chopped nuts (almonds or pecans are great)
1 c. coconut
1 tsp cinnamon
1/4 tsp salt
1/2 c. butter
1/3 c. honey
1/4 c. sucanat
Combine cereal, oats, nuts, coconut, cinnamon and salt in large bowl. In small saucepan, combine butter, honey and sucanat. Cook over low heat stirring constantly until butter is melted. Pour over cereal mix and stir until well coated. Spread evenly into a 15x10 jelly roll pan.
Bake 20 -25 minutes in 250 degree oven until golden brown. Stir every 5-10 minutes. Spread onto wax paper to cool. Store in tightly covered container. Makes about 6-7 cups.
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