Ingredients
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4½ cups gluten-free Rice Chex
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4½ cups gluten-free Cheerios
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1 cup unsalted Peanuts
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1⁄3 cup Coconut Oil
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4 tsp gluten-free Worcestershire Sauce
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1 tsp Sea Salt
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1 tsp Garlic Powder
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1 tsp Onion Powder
Directions
Steps
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1
Done
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Spray the crock with nonstick spray. |
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2
Done
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Place the Rice Chex, Cheerios, and peanuts in the crock. |
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3
Done
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In a small bowl, whisk together the coconut oil, Worcestershire sauce, sea salt, garlic powder, and onion powder. Pour this over the cereal in the crock and gently mix it with a rubber spatula until all cereal and peanuts are evenly coated. |
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4
Done
|
Place a paper towel or thin dishcloth under the lid and cook on Low for 3 hours, stirring once at the end of the first hour, once at the end of the second hour, and twice the last hour. |
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5
Done
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Spread the mixture onto parchment paper-lined baking sheets and let them cool for 1 hour. |
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6
Done
|
Serve or keep in a sealed container at room temperature for up to 3 weeks. |
