Prep time
Cook time
Total time
Serves: Makes 9 cups
  • 2 cups Cheerios┬« cereal or other toasted oat circle cereal
  • 3 cups Cinnamon Toast Crunch┬« cereal
  • 2 cups Bob's Red Mill 5 Grain Rolled Hot Cereal or rolled oats, uncooked
  • 1 cup sliced almonds
  • 1 cup pecan halves
  • ½ cup unsalted butter
  • ¼ cup firmly packed light brown sugar
  • ⅓ cup real maple or maple flavored syrup
  1. Preheat the oven to 300F. (If using a dark colored pan, preheat the oven to 275F.)
  2. Line 1 large (17" X 14") or 2 medium (15" X 10") cookie sheets with sides or baking pans with parchment paper or aluminum foil with the shiny side up.
  3. In a large, heat-proof mixing bowl, gently toss together the Cheerios, Cinnamon Toast Crunch, rolled oats, almonds and pecans. Set aside.
  4. In a 1 quart saucepan over medium-low heat, combine the butter, brown sugar and syrup.
  5. Stirring frequently, bring to a low boil and simmer until the butter is melted and the mixture is smooth.
  6. Immediately pour over the cereal mixture, and toss gently until all of the cereal is coated.
  7. With a rubber spatula, spread the mixture evenly in the prepared pan or pans until about ½" thick.
  8. Place the pan or pans in the preheated oven.
  9. Stirring every 15 minutes, bake 35 to 40 minutes, or until the almonds and pecans are a light golden brown. (Watch closely to prevent over-browning.)
  10. Pour the mixture onto parchment or waxed paper to completely cool, about 15 - 30 minutes.
  11. Store in a tightly covered container.
Recipe by Best of BS at http://bestofbs.com/cereal-nut-snack-mix/