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Gluten Free Ginger-Honey Crunch

Gluten Free Ginger-Honey Crunch

"Honey and ginger add an Asian twist to a fruit and nut rice cereal snack."
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Ingredients

1 h 15 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
  2. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  3. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Footnotes

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • How-To: It's okay to use two 13x9-inch rectangular baking pans instead of the roasting pan.
  • 2009 (C) and (R)/(TM) of General Mills.

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Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

I came up with this recipe in an ingredient search for items I found on sale at my local Grocery Outlet. I used off brand Rice Chex for this recipe and used half ginger, half cardamom. Almost ev...

Most helpful critical review

It was ok and easy to make but thought it was just way too sweet. I even used the Rice Chex and not the Honey Nut Chex. I thought it would have a more subtle flavor. Worth trying but I would ...

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I came up with this recipe in an ingredient search for items I found on sale at my local Grocery Outlet. I used off brand Rice Chex for this recipe and used half ginger, half cardamom. Almost ev...

It was ok and easy to make but thought it was just way too sweet. I even used the Rice Chex and not the Honey Nut Chex. I thought it would have a more subtle flavor. Worth trying but I would ...

Made this for a big boating weekend. Used half ginger and half cardamon with good success. Put in dried bananas, dried pineapple, minced candied ginger, almonds, and dark chocolate bits (when ...

Excellent! I used Cinnamon Chex and it tasted great.

Very yummy! Hard to evenly distribute the brown sugar mixture- some chex ended up with clumps on them. Stirring while in the oven did help more evenly distribute than stirring before baking did,...

Excellent! Guests loved it. I made it exactly as shown, using a Generic Honey Chex-Type Cereal. However, you might want to divide and put the dried cranberries in only half of the mixture whe...

Fantastic and super easy! I made this pretty much as is but with unsweetened cranberries, less almonds and a little more coconut. I added the cranberries with everything else and it worked out...

I used light margarine, ginger, all Rice Chex, slightly less than 1 C of coconut (thought about eliminating it altogether, but glad that I didn't), and 1/2 C each of dried cranberries and dried ...

Great combination of flavors. For the sake of experimentation, I used 1 1/2 tsp. ground ginger and 1/2 tsp. freshly ground cardamom. Because I had them on hand and thought they would work well...

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