This is a sweet (but not overly sweet) version of Chex Mix (for a savory version, click here). It smells fabulous in the oven and if you don't watch it, it will be gone in no time flat. I used chopped almonds and dried cranberries this time, but any nut (or no nuts if you prefer) or dried fruit (cherries, blueberries, snipped apricots, chopped figs, etc.) would be good. If you wanted to get a little decadent, throw in some shredded coconut and Enjoy Life chocolate chunks (yum!).
4 cups gluten free Chex cereal
2 cups Ener-G Wylde pretzels
1 cup chopped nuts
1 cup dried fruit
1/3 cup coconut oil
1/4 cup honey, agave or brown rice syrup
1/2 tsp. cinnamon
Preheat oven to 325 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl toss together the cereal, pretzels nuts and dried fruit, set aside. In a small saucepan heat the coconut oil and honey over low heat until the coconut oil melts. Whisk well to combine. Pour the honey mixture over the cereal mixture and toss well to coat. Spread this mixture in a single layer on the prepared baking sheet. Bake about 15 minutes or until lightly browned. Remove from oven and let cool. Place in a bowl, breaking up big clumps, and serve at room temperature. Store leftovers in an airtight container.