Coconut Oil Chex Mix
A sweet-salty Chex snack mix with coconut, honey, cinnamon and peanuts, baked until crisp for an easy pantry treat.
Prep 10 min · Cook 10 min · Total 40 min · Makes about 8 cups
Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 1 cup pretzels
- 1/2 cup roasted peanuts
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup shredded coconut
Directions
- Set your oven to 350 degrees F (175 degrees C) so it can heat while you get the mix ready.
- Place the shredded coconut, sea salt, cinnamon, honey and melted coconut oil in a large mixing bowl, then stir until the seasoning mixture looks uniform.
- Tip in the peanuts, pretzels, Corn Chex cereal and Rice Chex cereal. Fold gently, turning the ingredients through the bowl until the coconut oil mixture has touched all the crunchy bits.
- Transfer the coated mix to a parchment-lined baking sheet or one fitted with a silicone baking mat, spreading it out across the surface. Bake for 10 minutes, pausing midway to stir it around.
- Take the pan out of the oven, then leave the mix alone until it has cooled completely. Serve it then, or seal it in an airtight container and store for up to 1 week.