AuthorStacy SaundersCategoryBreakfast, Quick & EasyDifficultyBeginnerSweet spin on regular rice chex
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Place dry cereals in a medium-large mixing bowl.
Whisk extra light tasting olive oil, maple syrup, cinnamon, and sea salt in a liquid measuring cup. Microwave for 30 seconds and whisk again.
Pour over dry cereal and stir until cereal is evenly coated.
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.
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.
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
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Place dry cereals in a medium-large mixing bowl.
Whisk extra light tasting olive oil, maple syrup, cinnamon, and sea salt in a liquid measuring cup. Microwave for 30 seconds and whisk again.
Pour over dry cereal and stir until cereal is evenly coated.
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.
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.
Store in an airtight container.