This blog post is sponsored by Chex Cereal™. All opinions and words shared are my own. 🙂
Here’s a new Halloween-inspired sweet snack to try this season. Moving away from my last savory Chex mix, this version celebrates fall flavors—think cinnamon, nutmeg, maple syrup and coconut sugar. It’s quick to make, uses simple ingredients, and is perfect for gatherings or a cozy night of scary movies.
I keep my recipes gluten-free, dairy-free and lower in sugar whenever possible, and this one fits that approach. It’s a homemade take on nostalgic snacks—made with better-for-you ingredients so you can enjoy indulgence without overdoing it.
I partnered with Chex again because Rice Chex™ is incredibly versatile. The rice-based cereal acts like a blank canvas for both sweet and savory mixes, so it’s ideal for customizing flavors and add-ins.
For this recipe I roasted Rice Chex™ with almonds, gluten-free pretzels and cashews, but you can swap in whatever nuts or seeds you prefer. After roasting and cooling, I stirred in mini marshmallows and dairy-free chocolate chips for a festive finish. The coconut sugar creates a light, caramel-like coating that keeps the mix from becoming overly sweet—exactly the balance I like.
The best part: this snack comes together quickly. Mix the ingredients, bake for 40 minutes, toss a few times while roasting, then cool and add the final mix-ins. It’s simple, seasonal, and crowd-pleasing.
Fall-Inspired Sweet Snack Mix (Allergen-Friendly)
Ingredients
- 4 cups RiceChex™
- 1.5 cups pretzels, (I use gluten-free)
- 1 cup whole almonds, (preferably raw)
- 1 cup cashews, raw
- 1/2 cup coconut oil, melted
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup mini marshmallows
- 1/2 cup mini dairy-free chocolate chips
Instructions
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Preheat oven to 300°F and line a baking sheet with parchment paper.
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In a large bowl, combine Rice Chex™, almonds, cashews and pretzels.
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Melt the coconut oil. Pour it over the mixture, then add maple syrup, vanilla, coconut sugar, cinnamon and nutmeg. Gently mix until everything is evenly coated.
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Spread the mixture evenly on the prepared baking sheet. Bake for 40 minutes, tossing every 15 minutes to ensure even roasting.
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Remove from oven and allow to cool for about 15 minutes.
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Transfer to a large bowl and fold in mini marshmallows and dairy-free chocolate chips. Serve and enjoy!