We always make cereal snack mixes over the holidays. Sometimes they are a bit sweet, but usually we indulge in this salty and savory combination.
Twenty-twenty has been the year of stress eating. I certainly have the extra pounds to prove it. Stress causes many of us to seek comfort in ice cream, candy, cupcakes, and other sweet treats. But I head directly to the salty (I am talking about you, potato chips) aisle! This cereal mix gives me the same salty fix, but with some extra goodies added.
Whether you choose salty or sweet, cereal mixes are easy to pull together and lend themselves to items already hiding in the pantry. Feel free to substitute your favorite cereal for those listed in the recipe, just make sure to use shaped – not flaked – cereals.
You will notice that my directions are for baking the mix, not microwaving it. Baking gives a better flavor, although it takes longer. This is the only time of the year I use my big turkey roasting pan. It hasn’t seen a turkey for years, since I am a vegetarian. But it’s perfect for making a big batch of cereal mix!
12 Days of Baking Challenge
I may have bitten off more than I can chew – or bake – but please join me; for one day, three days, or all 12 days! We are baking something different each day between now and December 24th. It can be anything you want; sweet or savoy. You can try today’s recipe, or something else. Get more details here.
Please send along a picture of your creation, along with a link to the recipe if you like, and I will post as many photos as I can. Or, post your own on Instagram with the hashtag #STPbakingchallenge. Happy baking!
Savory Chex Cereal Mix
- 3 cups corn Chex cereal
- 3 cups wheat Chex cereal
- 2 cups Cheerios cereal
- 1 6.6-ounce bag Goldfish crackers
- 1 cup nuts I used dry, roasted peanuts and slivered almonds
- 6 Tablespoons butter
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dry basil
- 1/2 teaspoon onion powder
- 1 teaspoons salt
- 2 Tablespoons balsamic vinegar
- Preheat oven to 250 degrees.
- Combine cereal, crackers, and nuts in a large roasting pan.
- Melt butter. Add mustard, basil, onion powder, salt, and vinegar. Stir to combine.
- Pour over cereal mixture and gently stir to mix well.
- Bake for one hour, stirring every 15 minutes. Store in an airtight container.
What are you baking during these 12 Days of Baking Challenge? So far, we have made:
Day One: Cranberry Orange Biscotti
Day Two: White Fruitcake
Day Three: Blood Orange-Blueberry Muffins
Day Four: Oatmeal Chippers
Day Five: Sourdough Pfefferneusse Cookies
Day Six: Gingerbread Roll
Day Seven: Best Ever Sourdough Oatmeal Bread
Day Eight: Vegetarian Tamale Pie