Happy Monday! I hope you had a lovely weekend. We spent ours at my in-laws’ cabin where the temperatures were about 20 degrees cooler — a welcome retreat before returning to the valley heat, which is supposed to reach 111°F for the next two weeks.
We packed a lot into our getaway: riding the Ranger through the forest, kayaking on the lake, hiking a trail, and even hiding our first Geocache. Now that the boys are getting older, these kinds of adventures are easier to pull off, and we’re really enjoying this stage of life.
Last week I made this Healthier Coconut Almond Chex Mix several times and I’m excited to share the recipe. I used to love a similar sweet-and-salty coconut Chex mix, but it was full of butter and corn syrup and far too easy to overeat. This version keeps the flavor while swapping in healthier ingredients: coconut oil, honey, oats, unsweetened coconut, and almonds. It’s still an indulgent snack, so a little self-control helps, but it’s much better than the original guilty-pleasure version.
For the cereals I used Honey Nut Chex and Multigrain Cheerios, but feel free to use your favorites. Almonds can be swapped for peanuts, cashews, or pecans based on what you have on hand. The mix is quick to make, portable for outings, and versatile — enjoy it by the handful, sprinkle it like granola over yogurt and fruit, or use it as a crunchy topping for vanilla ice cream.
I hope you’ll try this recipe soon — it’s perfect for summer snacking and easy to pack for a picnic or hike.
Did you make this recipe?
Please let me know how it turned out! Leave a comment and share a photo on Instagram with the hashtag #lovelylittlekitchen
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Healthier Coconut Almond Chex Mix
No reviews
- Author: Julie
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Snacks
- Method: Bake
- Cuisine: American
Description
The perfect sweet-and-salty combination made lighter with coconut oil, honey, oats, and almonds.
Ingredients
Scale
- 1 cup Honey Nut Chex cereal
- 2 cups Multigrain Cheerios
- 1 cup old fashioned oats
- 1 cup unsweetened shredded coconut
- 1 cup raw unsalted almonds, chopped
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup honey
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or spray it with nonstick spray.
- In a large bowl, combine the cereals, oats, shredded coconut, chopped almonds, and salt. Set aside.
- In a small saucepan over medium heat, melt the coconut oil and honey together. Remove from heat and stir in the almond extract.
- Pour the honey mixture over the cereal mixture and stir gently until everything is evenly coated.
- Spread the coated mixture in an even layer on the prepared baking sheet.
- Bake for 10–13 minutes, stirring once halfway through. Allow the mix to cool completely on the baking sheet, then break into pieces and store in an airtight container.
Notes
Tip: Use the same measuring cup for the coconut oil and the honey — the honey will slide right out.
Nutrition
- Serving Size: 1 Serving
- Calories: 256
- Sugar: 15g
- Sodium: 134mg
- Fat: 16g
- Saturated Fat: 8.4g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3.7g
- Protein: 4.5g
- Cholesterol: 0mg