Gluten-Free Snack Mix

By Kenny Wagoner, Executive Chef at Cancer Treatment Centers of America in Tulsa, Oklahoma

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Prep 15 min.   Bake 10 min. + cooling   Yields 20 Servings (1/2 cup each)

8 cups popped popcorn
2 cups Koala Crisp or Gluten free Rice Crisp cereal
1 package (5 ounces) dried cherries
1/3 cup butter, cubed (If dairy allergy, use Earth Balance Butter)
1/3 cup honey
1/2 teaspoon ground cinnamon

In a large ungreased roasting pan, combine the popcorn, cereal and cherries. In a small saucepan, melt butter. Add honey and cinnamon; cook and stir until heated through. Pour over popcorn mixture and toss to coat. Bake at 325° for 15 minutes, stirring every 5 minutes. Cool completely. Store in airtight containers. Yield: 10 cups.

Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.


110 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 89 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.