This gluten-free gingerbread Chex mix is loaded with crunch from the Chex, corn and oat cereals, the gluten-free gingersnaps and sweetness from brown sugar and molasses. It is perfect for holiday snacking with friends and family as well as a wonderful food gift for Christmas.
If you love gingerbread cookies like I do, then you will also love this gluten-free gingerbread Chex mix. Molasses, brown sugar, cinnamon, cloves and ginger come together for the perfect combination. I added broken gluten-free gingersnap cookies to the dry ingredients and the results were incredible.
INGREDIENTS NEEDED:
- Gluten-Free Rice Chex
- Gluten-Free Honey Nut Chex
- Gluten-Free Oat Cereal
- Gorilla Munch
- Gluten-Free Pretzels
- Raw Pecans
- Gluten-Free Gingersnap Cookies
- Brown Sugar
- Butter
- Dried Ginger Powder
- Nutmeg
- Cinnamon
- Ground Cloves
- White Chocolate Chips
Looking for more gingerbread recipes? Try my gluten-free gingerbread recipe that works for cookies, ornaments on the tree as well as making your own gingerbread house. My soft gluten-free molasses cookies are just like my Grandma used to make. Gluten-free gingerbread cake is easy to make and has a decadent brown sugar icing on top. Lastly my gingerbread syrup is wonderful in coffee and tea. It adds such a nice warmth of flavour to your hot drink.
I have been sharing all sorts of gluten-free recipes for Chex mixes this week. All are delicious, easy to make and perfect for holiday snacking as well as a food gift. I have shared gluten-free spicy Chex mix and caramel Chex mix. My recipe for gluten-free gingerbread Chex mix will become your family’s favourite holiday treat and one they will ask you to make every year.
HOW TO MAKE THE MIX:
- Preheat oven to 300 degrees.
- In a large bowl add the cereals, pecans, pretzels and broken cookies. Stir.
- In a small saucepan add the butter, brown sugar, molasses and spices and heat to medium.
- Cook for 2-3 minutes and stir occasionally. Watch that it doesn’t burn.
- Pour sauce over the dry ingredients and mix well.
- Pour mixture into a cookie sheet and spread evenly.
- Bake for 20 minutes, stirring every 10 minutes.
- Remove and cool.
- Melt white chocolate chips and drizzle mixture over the Chex mix.
- Mix can be stored in an airtight container and will last 3-4 weeks.
Gluten-free gingerbread Chex mix is a fun and festive gluten-free treat for the holidays. It is an easy recipe to make and can be finished in 30 minutes from start to finish. A kid friendly gluten-free recipe too! A gluten-free gingerbread Chex mix with all the flavours of gingerbread plus with a lovely drizzle of white chocolate. It is hard to eat only one handful.
Bring the gluten-free gingerbread Chex mix to your next holiday gathering or party. I know it will be a hit! My recipe for gingerbread Chex mix is a delicious holiday twist from the traditional Chex mix. There is nothing like a grabbable snack during the holidays and this gluten-free gingerbread Chex mix will be just what everyone will want. Easy to make, full of warm flavours like cinnamon, cloves, ginger and crunch from gluten-free gingersnaps, rice and honey nut Chex cereal and pretzels.
HERE ARE MORE HOLIDAY RECIPES TO TRY:
- Spicy Chex Mix
- Caramel Chex Mix
- Gingerbread Cake
- Molasses Cookies
- Sugar Cookies
- Pinwheel Cookies
- Peppermint Patties
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Gluten-Free Gingerbread Chex Mix
Equipment
Ingredients
- 2 cups Rice Chex
- 1 cup Honey Nut Chex
- 1 cup gluten-free oat cereal
- 1 Cup gorilla munch
- 1 Cup raw pecans
- 1 cup Gluten-free pretzels
- 1 cup broken gluten-free gingersnap cookies
- 1/2 Cup butter
- 3 Tbsp Pure molasses
- 1/2 cup brown sugar
- 2 tsp Cinnamon
- 1 1/2 tsp Dried ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Ground cloves
- 1/3 Cup White chocolate chips
Instructions
- Preheat oven to 300 degrees.
- In a large mixing bowl add the rice and honey nut Chex, oat cereal, gorilla munch, pretzels, pecans, broken gingersnaps and stir.
- In a small saucepan add the brown sugar, molasses, cinnamon, ginger, nutmeg and cloves and heat on medium.
- Stir occasionally and cook for 3 minutes. Stir well and remove from heat.
- Pour sauce over dry ingredients and mix well.
- Pour mixture onto the cookie sheet and spread out.
- Bake for 20 minutes stirring every 10 minutes.
- Remove and cool for 5 minutes, stirring to prevent clumps.
- Melt white chocolate and drizzle over the Chex mix.
- Chex mix can be stored in an airtight container for 3-4 weeks.
