Apricot

Tropical Sunset Snack Mix with Coconut, Cinnamon, and Apricots

June 23, 2017
Photo by Lindsay-Jean Hard
Author Notes

Snack mixes don't need to be complicated to be delicious!

It's sweet and satisfyingly snackable just as it is, but if you like to fuss with recipes, here are some ideas for other ingredients to add in: cashews, another dried fruit or two (pineapple, mango, papaya, golden raisins), pepitas, a different cinnamony/nutty cereal (Cinnamon Puffins, Honey Nut Cheerios), or yogurt covered raisins. —Lindsay-Jean Hard

  • Makes about 10 cups
Ingredients
  • 6 cups Life cereal (or Rice, Corn, or Wheat Chex—or a mix!)
  • 3 cups coconut flakes or toasted coconut chips
  • 2 cups chopped, dried apricots (I use kitchen scissors and cut each apricot into 6 pieces)
  • 6 to 8 tablespoons coconut oil, melted (stick with 8 if you're using coconut flakes)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger (optional)
In This Recipe
Directions
  1. Heat oven to 225° F (or 250° F if that's your oven's lowest setting).
  2. In a small bowl (or the pan you melted the coconut oil in), whisk together the coconut oil, ground cinnamon, and ground ginger (if you're using it).
  3. Put the cereal and coconut flakes in a large bowl (if you're using toasted coconut chips, hold off and wait to add them in until the end). Drizzle in the coconut oil and spice mixture and toss to coat everything really well.
  4. Spread the mixture evenly across a couple of baking sheets and bake until the mix is crisp and dried out, 45 to 60 minutes—stirring every 15 minutes.
  5. Let that mixture cool and then mix in the apricots (and toasted coconut chips if you used them). Pour into a bowl and share with friends.

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I like esoteric facts about vegetables and think ambling through a farmers market is a great way to start the day. My first cookbook, available now, is called Cooking with Scraps.