Ingredients:

  • 4 cups (120g) Rice Chex cereal
  • 4 cups (120g) Corn Chex cereal
  • 2 cups (150g) Whole grain pretzel twists
  • 1 cup (125g) Raw unsalted almonds
  • 1/2 cup (65g) Raw pumpkin seeds (pepitas)
  • 1/3 cup (80ml) Pure maple syrup
  • 3 tbsp (42g) melted butter
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (1g) Pumpkin pie spice
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Preheat your oven to 275°F (135°C) and line a large baking sheet with parchment paper.
  2. In an extra-large mixing bowl, combine the Rice Chex, Corn Chex, pretzels, almonds, and pumpkin seeds. Toss gently by hand to ensure nuts are evenly distributed.
  3. In a small saucepan over medium heat or a microwave-safe bowl, combine the maple syrup, melted butter, cinnamon, pumpkin pie spice, and salt.
  4. Whisk the glaze for 2-3 minutes until velvety and bubbling slightly, then stir in the vanilla extract.
  5. Pour the warm glaze over the cereal mixture and fold gently with a silicone spatula until every piece is evenly coated.
  6. Spread the mix in a single layer on the prepared baking sheet.
  7. Bake for 45 minutes, stirring every 15 minutes to ensure uniform crispness.