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Maple Pumpkin Spice Crock-Pot Chex Mix
4.4 from 90 votes

Maple Pumpkin Spice Crock-Pot Chex Mix

This Maple Pumpkin Spice Crock-Pot Chex Mix blends cereals, dried fruits, nuts, pretzels, and graham crackers coated in a warm maple syrup, brown sugar, and pumpkin pie spice mixture. Slow cooking the mix in a crock-pot evenly caramelizes the coating, creating a sweet and spiced snack mix with crunchy and chewy textures from varied ingredients.

Prep Time
5 mins
Cook Time
2 hrs
Drying Time
2 hrs
Total Time
4 hrs 5 mins
Servings: 8 cups
Calories: 329 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 6 cups Chex cereal I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.
  • 2 cups dried fruit I used 1 cup each dried cranberries and dried cherries; try (golden raisins, etc.)
  • 1 ½ to 2 cups nuts I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts
  • 1 ½ to 2 cups pretzels
  • 1 ½ graham crackers diced in large 1-inch pieces (about 5 full-size graham crackers, chopped
  • ½ cup butter melted, unsalted
  • ½ cup maple syrup I used sugar-free pancake syrup
  • ¼ cup light brown sugar packed
  • 1 to 2 pumpkin pie spice quantity unspecified
  • 1 tablespoon vanilla extract
  • salt optional and to taste

Instructions

    Cup of Yum
  1. In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
  2. In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
  3. Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
  4. Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don’t break the cereal.
  5. Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be ‘dry’ and will be more on the sticky and tacky side even when done, but do dry out more as they cool.
  6. Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.

Notes

  • Stir the mix every 15 to 20 minutes during crock-pot cooking to prevent burning.
  • Adjust pumpkin pie spice quantity to taste; more spice increases flavor intensity.
  • If unavailable, the mix can be baked in the oven at 250°F with frequent stirring and careful observation.
  • Ingredient substitutions are flexible; omit or replace items as preferred.

Nutrition Information

Serving 1 Calories 329kcal (16%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 13g (76%) Cholesterol 15mg (5%) Sodium 314mg (13%) Fiber 3g (12%) Sugar 12g (24%)

Nutrition Facts

Serving: 8 cups

Amount Per Serving

Calories 329

% Daily Value*

Serving 1
Calories 329kcal 16%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 13g 76%
Cholesterol 15mg 5%
Sodium 314mg 13%
Fiber 3g 12%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.