- 1/4 cup butter
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- 4 cups gluten-free crispy corn cereal squares (such as gluten-free Corn Chex®)
- 1 cup peanuts
- 1/2 cup pumpkin seeds (optional)
- 1 cup milk chocolate chips (optional)
- 1 cup raisins (optional)
- Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
- Place butter into a small microwave-safe bowl and cover bowl with waxed paper. Melt in the microwave for about 40 seconds.
- Combine cinnamon, brown sugar, pumpkin pie spice, and salt in a small bowl. Mix in melted butter.
- Combine cereal squares, peanuts, and pumpkin seeds in a large bowl. Add butter-spice mixture and blend until well coated. Spread mixture onto prepared baking sheet.
- Bake in the preheated oven for 45 minutes, stirring every 15 to 20 minutes. Remove from oven and allow to cool. Transfer to a bowl and mix in milk chocolate chips and raisins. Store in an airtight container.
07/07/2019
recipepes.com
gluten-free chex® mix with cinnamon and pumpkin spice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
