I had a dream a few weeks ago that I went to a July Fourth potluck brunch at a childhood friend’s home. Almost everybody had brought something with blueberries in it: Fresh berries, blueberry sauce, blueberry juice, blueberry filling…the only thing without blueberries were plain hard-boiled eggs!

On that note, I thought that for this Fourth of July, I’d give you a recipe without a lick of red or blue in it. This Chex mix features tropical flavors that will be a hit on any holiday snack table. You can pack up any leftovers come Monday in your bag for work or as a snack for the kids. Enjoy!DSC00132 1024x704 - Tropical Chex Mix (Gluten-Free)

Ingredients:

  • 6 cups Rice Chex
  • 3 tablespoons Coconut Oil, melted
  • 1 cup Dried Mango, cut intro strips or chunks
  • 1/2 cup Banana Chips
  • 1/2 cup Coconut Flakes

DSC00104 1024x753 - Tropical Chex Mix (Gluten-Free)

Directions:

  1. Pour coconut oil over Chex. Mix well and set aside in a large bowl.
  2. Add mango, banana chips, coconut flakes, and nuts (if using) to Chex.
  3. Pour Chex with mix-ins into a large Ziploc bag and shake well to mix.
  4. Allow to cool on wax paper.

(Makes 16 ½ -cup servings)

Variations: For extra protein, add 1 cup macadamia nuts.

What are your favorite summer desserts? 

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