Sometimes I just need a sweet treat – an EASY-to-make sweet treat! Enter this churro chex mix! Sugary, cinnamon-y, crunchy bites of goodness! I must confess; I don’t 100% adhere to my daughter’s allergy restrictions – sometimes I splurge (and usually end up regretting it). And one thing I always come back to is a giant churro from Costco! I mean, who can resist those things!? (drooling over here, sorry…) BUT this recipe satisfies my churro craving without the gluten guilt!
Since I use Rice Chex in this recipe, it is gluten free (oh, and corn free!) – which is a huge win in the chex mix realm! The only problem with this recipe is that it’s dangerous – as in dangerously delicious. I think I could eat the whole batch in one day!
INGREDIENTS
- 4 cups rice chex
- 1/4 cup vegan butter (I use Earth Balance vegan, soy free)
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
DIRECTIONS
- Preheat oven to 275 degrees.
- In a large glass bowl, melt the butter in the microwave (about 30 seconds).
- Stir in the brown sugar and microwave an additional 30 seconds. Stir until sugar is dissolved and the mixture is well incorporated.
- Add chex cereal to the bowl. Gently mix with a spatula until the cereal is completely covered and evenly coated.
- Spread the mix onto a parchment lined baking sheet.
- In a separate, small bowl, mix together the cinnamon and sugar. Once mixed, sprinkle over chex mix evenly.
- Bake at 275 for 30 minutes, stir halfway through and again at the end. (When stirring, try to use a lift and flip method as much as possible.)
- Remove from oven, let cool, and eat! Store leftovers in an airtight container.
We went through this batch waaaay too fast! You might want to do yourself a favor and just double the recipe from the start! Enjoy your churro chex mix!
Tag @lactating_coconuts on Instagram with a photo of your Churro Chex Mix!
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