Harvest Chex Mix
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I love making homemade chex mix because you can make it with the exact amount of flavor you want and choose whatever kind of chex cereal and additional add ins you want to use. Because I am gluten free and don’t tolerate corn very well, I stick to the rice chex flavors, but there are still plenty of choices, so you can always mix it up. Rice chex comes in plain, cinnamon, chocolate and vanilla….mmmm 😛

Chex uses whole grains and simple ingredients so it is easy to turn your breakfast cereal into a healthy snack, as long as you make sure the rest of your ingredients are also good for you, or at least in moderation. Nuts, seeds, whole grains and dried fruit are all good choices for a healthy homemade chex mix, and the possibilities are endless! Just make sure you don’t add too much sugar and/or butter which could catapult your healthy intentions into a problem for your waistline.

Last weekend I was in the autumn spirit and wanted to make a chex mix that highlights fall flavors so I thought I would share my recipe. I used lots of cinnamon, allspice, ginger and nutmeg along with chex cereal, pecans and craisins to make my perfect seasonally appropriate chex mix.

Bowl of Harvest Chex Mix

Harvest Chex Mix

Ingredients
6 Cups Rice Chex
3 Cups Vanilla Rice Chex
2 Cups Pecan Halves
4 Tablespoons  “I Can’t Believe It’s Not Butter Light”
1 Tablespoon Honey
2 Tablespoons Cinnamon
2 Teaspoons All Spice
2 Teaspoons Ginger
2 Teaspoons Nutmeg
1/4 Teaspoon Salt
1 1/2 Cups Craisins

Directions
Preheat oven to 300 degrees Fahrenheit. Mix together cinnamon, ginger, allspice, nutmeg and salt in a small bowl. Set aside. Add Chex and pecans to a large mixing bowl. Melt butter substitute in a small microwavable bowl or mug (put in microwave on 30 second intervals until melted) and mix in honey until dissolved. Pour mixture over Chex and pecans and mix until evenly coated. Add the spice mixture that was set aside earlier and continue mixing until evenly coated. Spread out on parchment paper lined baking sheets and bake in oven for twenty minutes. Remove from oven, toss mixture and then bake for another 15 minutes. Remove from oven and allow to cool. Add to large serving bowl, mix in craisins and serve.
Harvest Chex Mix Ingredients
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pumpkin 007
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After I made the absolutely delicious Pumpkin Squares, I had some leftover canned pumpkin I wanted to use up and just add to something simple. So I decided to add it to my buckwheat cereal. Cooking buckwheat cereal is similar to cooking oats so if you have oats on hand those would work too. Depending on the type of oats you may need to adjust the cooking time and amount of water added, so keep that in mind. If you never tried buckwheat cereal or have seen it at the grocery store, I purchased my Bob’s Red Mill Buckwheat Cereal at Publix, so you don’t have to go to a fancy health food store to get it. Basically I just made the cereal and added the pumpkin and spices and then topped with skim milk and pecans. So it is super easy and adds some extra vitamin A and fiber to your morning cereal as well as some nice fall flavor.

 

Warm Buckwheat Cereal with Pumpkin

Serves 2

Ingredients

1 1/2 Cups Water

1/2 Cup Uncooked Buckwheat Cereal

1/2 Cup Pure Pumpkin Puree

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

2 Tsp Honey

1/2 Cup Skim Milk

2 Tbs Pecans

 

Directions

Bring water to a boil in a medium sized pot and then add buckwheat cereal. Turn down to a simmer and cover pot. Simmer for approximately 10 minutes or until water is absorbed and buckwheat has softened.

Add pumpkin, spices and honey and mix together.

Divide into two bowls and top each with 1/4 cup skim milk and 1 tablespoon pecans.

 

pumpkin 008

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