Happy October! Who wants pumpkin spice chex mix? I updated a favorite recipe to enjoy all season long! Don’t feel guilty munching away while sipping on apple cider, while tailgating, or while at work. It tastes sweet with a hint of pumpkin spice, a perfect crunchy snack when you need one. I enjoyed it all through the weekend with family and friends – I didn’t hear any complaints 😉
I took the original Pumpkin Pie Crunch from Chex and took it to a whole new level to match my own eating needs and turn it into a feel-good snack. It’s definitely more sweet than salty, so if salty snacks are your thing you may not be into this. If pumpkin spice and everything nice is your thing, make this NOW.
Here’s the recipe:
- 2 Cups Barbara’s Multigrain Spoonfuls
- 2 Cups Annie’s Bunny Grahms
- 2 Cups Snyder’s Pretzel Snaps
- 1 Cup raw halved pecans (I broke a few for smaller pieces)
- 1/4 Cup Coconut Oil (Melted)
- 1/4 Cup Raw Turbinado Sugar
- 1 Tablespoon Pumpkin Pie Spice
Preheat the oven to 350 degrees and find the largest cookie sheet you have.
Place 1/4 cup coconut oil in a saucepan over low heat to melt.
While the oil is melting, gently toss all 6 cups of snack foods in a large bowl and add in the pecans. Combine the sugar with pumpkin pie spice separately.
Now your coconut oil is ready! Slowly pour throughout the entire bowl, being sure to cover every piece you can. Sprinkle in the sugar and spice, gently stirring all of the ingredients together and trying not to create too many crumbs in the process..
Next step, taste test. Duh!
Lay the mix evenly on a cookie sheet and cook for about 7 minutes. After 7 minutes, check for browning and give it a stir. Place back in the oven for 2-3 minutes, but keep a close watch. Remove from oven and try your hardest to allow it to cool before burning your tongue!
Pour into a festive bowl or plate and you have the most amazing football snack to make every Sunday!
CHEERS to October!
- What are your favorite fall snacks?
- Do you have a go-to snack for football season?