Churro Snack Mix Recipe - Gluten Free

*To answer a few email questions: The pattern above is actually a wallpaper sample I have from Phillip Jeffries Ltd. This is their Moroccan print in chocolate brown (found here).

I debated posting this allergy friendly cinnamon sugar "churro" Chex Mix recipe merely because its components are less than camera friendly. However, this recipe is so quick (5 minutes), simple (5 ingredients), and delicious (cinnamon sugar yumminess) that I had to share, regardless of its photographic appeal. Instead of using butter, as most traditional Chex Mix dessert recipes require, I swapped a third cup of coconut oil and it worked like a charm. Put these in a jar and grab a handful throughout the day, or pack in a clear bag tied with a bow and send to a friend in the mail; this is the perfect snack to eat anytime, anywhere.

*To answer a few email questions and a comment below: The porcelain measuring spoons are from World Market here.

Click below for the recipe.


"Churro" Chex Mix - gluten free, dairy free
- 5 C. Chex Mix rice cereal (or any plain cereal)
- 1/3 C. coconut oil, melted (or butter)
- 1 Tbs. brown sugar
- 1/2 Tbs. of cinnamon sugar (recipe below), plus more for dusting
- 1/2 tsp. vanilla extract

- wax paper

Cinnamon Sugar
- 1/2 C. sugar
- 1 Tbs. cinnamon
Mix sugar and cinnamon. Store in an airtight container. (This makes way more than the recipe calls for. In total I used about 1.5 Tbs. of this and put the rest in a container)

In a large, microwavable safe bowl, add cereal. Set aside.
In a small, microwavable safe bowl, add coconut oil and microwave for 30 seconds, or until melted. Stir in brown sugar, cinnamon sugar mix, and vanilla.
Pour sugar mixture over cereal in the large bowl and toss gently until coated evenly.
Microwave cereal mixture in 1 minute intervals for 5 minutes, carefully stirring after each minute.
Spread cereal mixture over wax paper. Sprinkle with additional cinnamon sugar to taste (I suggest doing this slowly because it can quickly become too sweet). Let cool, about 30 minutes.
Store in an airtight container up to 1 week.