Thai Pumpkin Chex Mix

Dairy Free
Health score
11%
Thai Pumpkin Chex Mix
115 min.
16
199kcal

Suggestions


Are you ready to elevate your snacking game with a delightful twist on a classic favorite? Introducing Thai Pumpkin Chex Mix, a unique blend of flavors that will tantalize your taste buds and leave you craving more. This dairy-free treat is perfect for any occasion, whether you're hosting a gathering, enjoying a cozy night in, or simply looking for a satisfying snack to munch on throughout the day.

Imagine the crunch of corn cereal combined with the rich, nutty flavor of roasted cashews and the tropical sweetness of coconut flakes. The addition of pumpkin pie spice and ground cinnamon brings warmth and depth, while the real maple syrup and creamy coconut oil add a touch of sweetness that perfectly balances the savory notes of Thai red curry paste. Each bite is a delightful explosion of flavors and textures that will keep you coming back for more.

Not only is this recipe easy to prepare, but it also offers a wholesome alternative to traditional snack mixes. With just 199 calories per serving, you can indulge guilt-free. Plus, it’s ready in just 115 minutes, making it a fantastic option for busy days. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with this irresistible Thai Pumpkin Chex Mix!

Ingredients

  • cups cornflakes 
  • cup roasted cashews salted whole
  • cup coconut flakes unsweetened
  • teaspoon pumpkin pie spice 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon sea salt fine
  • 0.5 cup maple syrup 
  • tablespoons pumpkin pie filling/mix canned (not pumpkin pie mix)
  • tablespoons coconut oil melted
  • teaspoons curry paste red
  • cups popped popcorn 

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • measuring cup

Directions

  1. Heat oven to 300°F. Line 2 (15x10x1-inch) pans with cooking parchment paper. In large bowl, mix cereal, cashews, coconut, pumpkin pie spice, cinnamon and salt.
  2. In 2-cup glass measuring cup, beat maple syrup, pumpkin, coconut oil and red curry paste with whisk until well mixed. Stir into cereal mixture until well blended.
  3. Spread in pans.
  4. Bake 40 minutes, stirring and rotating pans after 20 minutes. Stir 2 cups popcorn into each pan of mix.
  5. Bake 5 minutes longer. Cool completely, about 30 minutes. (
  6. Mixture will become crispier once cooled.) Store in airtight container.

Nutrition Facts

Calories199kcal
Protein6.03%
Fat44.48%
Carbs49.49%

Properties

Glycemic Index
8.11
Glycemic Load
3.64
Inflammation Score
-6
Nutrition Score
9.9860870371694%

Nutrients percent of daily need

Calories:198.77kcal
9.94%
Fat:10.29g
15.83%
Saturated Fat:6.07g
37.94%
Carbohydrates:25.75g
8.58%
Net Carbohydrates:23.44g
8.52%
Sugar:8.3g
9.23%
Cholesterol:0mg
0%
Sodium:202.15mg
8.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.14g
6.28%
Iron:4.93mg
27.38%
Manganese:0.54mg
27.2%
Vitamin B2:0.37mg
21.69%
Vitamin B6:0.3mg
14.89%
Folate:58.22µg
14.56%
Vitamin B1:0.22mg
14.54%
Vitamin B3:2.74mg
13.72%
Vitamin A:682.88IU
13.66%
Copper:0.27mg
13.5%
Vitamin B12:0.7µg
11.67%
Magnesium:39.23mg
9.81%
Fiber:2.31g
9.25%
Phosphorus:78.46mg
7.85%
Zinc:0.89mg
5.96%
Selenium:3.19µg
4.56%
Vitamin C:3.25mg
3.94%
Potassium:137.36mg
3.92%
Vitamin D:0.5µg
3.36%
Vitamin K:3.09µg
2.94%
Vitamin B5:0.22mg
2.25%
Calcium:21.4mg
2.14%