This sweet and crunchy recipe is an annual favorite around our office! In fact, the Communications Department may or may not have gone through their first batch of the season in a matter of minutes while prepping the October newsletter for our supporters. And it may or may not have been before 9:00 a.m.
You can really personalize this recipe by selecting your favorite dried fruit and nuts, and it’s easy to grab a scoop for on-the-go snacking…or for working-in-front-of-the-computer snacking. We’re not judging.
- 6 cups of mixed cereal (Rice Chex, Cheerios, Golden Grahams for example)
- 2 cups dried fruit (cranberries or raisins for example)
- 2 cups nuts (peanut and pecans for example)
- 2 cups pretzels
- 1/2 cup unsalted butter, melted
- 1/2 cup maple syrup
- 1/4 cup light brown sugar, packed
- 1-2 tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- salt to taste, optional
- In a 5 to 6-quart slow cooker, add cereal, dried fruit, nuts and pretzels.
- Use microwave-safe measuring cup or bowl to melt the butter for 1 minute or so on high.
- Add the following to the melted butter: maple syrup, brown sugar, pumpkin pie spice (1 tablespoon for moderate and 2 for a more pronounced flavor), vanilla, optional salt and whisk to combine.
- Slowly and evenly drizzle wet mixture over the dry ingredients in slow cooker and gently stir very well to combine (try not to break cereal).
- Cook covered on high power for approximately 2 hours, stirring well every 15 to 20 minutes (to prevent the bottom from burning). Check after 1.5 hours and cook until there is no liquid pooled at the bottom, and pieces have dried out a bit (they will still be sticky and tacky even when done).
- Empty mixture onto a baking tray and let dry for at least 2 hours (overnight is better).
Pro tip: TRUST THE PROCESS! It may seem softer than it should, but it will harden when cooling. Don’t overcook.
The mix will keep airtight for up to 5 days.
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