AuthorStacy SaundersCategory, DifficultyBeginner

Sweet spin on regular rice chex

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 ¼ cups rice chex
 1 cup kix
 1 cup corn chex
 1 tbsp extra light tasting olive oil
 3 tbsp maple syrup
 ½ tbsp cinnamon
 ½ tsp sea salt
Histamine Level: 0
Note:
 You can use just rice chex instead of the mix of cereals.
1

Preheat oven to 350° F. Line a baking sheet with parchment paper.

2

Place dry cereals in a medium-large mixing bowl.

3

Whisk extra light tasting olive oil, maple syrup, cinnamon, and sea salt in a liquid measuring cup. Microwave for 30 seconds and whisk again.

4

Pour over dry cereal and stir until cereal is evenly coated.

5

Spread the mixture in a flat layer on the baking sheet. Bake for 5 min, stir the cereal, and bake for another 5 min, or until slightly golden. I wouldn't bake past 14 min, it might burn.

6

Remove from oven and let cool for 10-15 min. To expedite cooling process stick some in the freezer (that's what I did this morning :)). Enjoy with your favorite low histamine milk! Or just eat it plain.

7

Store in an airtight container.

Rosie's been asking for the food my older kids eat, especially breakfast cereals, so I decided to spice up her rice chex. I found this recipe from Nutrition stripped and slightly adapted it to what we like.  It's delicious and super simple! Hope you enjoy it 🙂

p.s. Her recipe has lots of good add-ins so check it out.

Ingredients

 1 ¼ cups rice chex
 1 cup kix
 1 cup corn chex
 1 tbsp extra light tasting olive oil
 3 tbsp maple syrup
 ½ tbsp cinnamon
 ½ tsp sea salt
Histamine Level: 0
Note:
 You can use just rice chex instead of the mix of cereals.

Directions

1

Preheat oven to 350° F. Line a baking sheet with parchment paper.

2

Place dry cereals in a medium-large mixing bowl.

3

Whisk extra light tasting olive oil, maple syrup, cinnamon, and sea salt in a liquid measuring cup. Microwave for 30 seconds and whisk again.

4

Pour over dry cereal and stir until cereal is evenly coated.

5

Spread the mixture in a flat layer on the baking sheet. Bake for 5 min, stir the cereal, and bake for another 5 min, or until slightly golden. I wouldn't bake past 14 min, it might burn.

6

Remove from oven and let cool for 10-15 min. To expedite cooling process stick some in the freezer (that's what I did this morning :)). Enjoy with your favorite low histamine milk! Or just eat it plain.

7

Store in an airtight container.

Notes

Low Histamine Maple Cinnamon Chex Cereal
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