Pumpkin Spice Cereal Crunch Mix

Name: Pumpkin Spice Cereal Crunch Mix
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 (14 oz) bag Plant Strong Banana Walnut Big Bowl Cereal (about 3½ cups); ⅓ cup raw or unsalted pecans, roughly chopped; ¼ cup raw or unsalted pepitas; 2 tablespoons pure maple syrup or date syrup; 1 tablespoons unsweetened almond butter; ½ teaspoon pumpkin pie spice; ½ teaspoon pure vanilla extract; ⅓ cup no-sugar-added dried cranberries; Pinch of salt, optional

September 30, 2026

There’s something about fall that calls for a good snack mix. Crunchy, a little sweet, a little salty, and easy to grab by the handful, this Pumpkin Spice Cereal Crunch Mix brings all of those things together with simple ingredients you can feel good about.

Instead of starting with the usual highly processed snack mix ingredients, this recipe builds its crunch around Plant Strong Banana Walnut Big Bowl Cereal. Each serving provides 44 grams of whole grains, 6 grams of fiber, and 6 grams of protein, with zero added sugar.

Make a batch for Halloween movie night, set out a bowl for a fall gathering, or portion it up for an easy grab-and-go snack. It’s proof that seasonal food doesn’t need a long ingredient list to feel like a treat.

Pumpkin Spice Cereal Crunch Mix

Plant Strong Team

Servings

8

Prep Time

5 minutes

Cook Time

20 minutes

Cuisine

American

Ingredients

1 (14 oz) bag Plant Strong Banana Walnut Big Bowl Cereal (about 3½ cups)
⅓ cup raw or unsalted pecans, roughly chopped
¼ cup raw or unsalted pepitas
2 tablespoons pure maple syrup or date syrup
1 tablespoons unsweetened almond butter
½ teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract
⅓ cup no-sugar-added dried cranberries
Pinch of salt, optional

Directions

Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Add the Banana Walnut Big Bowl Cereal, pecans, and pepitas to a large bowl and gently toss to combine.
In a small bowl, stir together the maple or date syrup, almond butter, pumpkin pie spice, vanilla, and optional pinch of salt. If the mixture is very thick, warm it briefly until it's loose enough to drizzle.
Pour the mixture over the cereal and gently toss until everything has a thin, even coating. Avoid overmixing so the cereal retains plenty of texture.
Spread the mixture into an even layer on the prepared baking sheet.
Bake for 20–25 minutes, gently stirring once about halfway through, until the mixture feels dry and the nuts are lightly toasted. Keep an eye on it toward the end, since the natural sugars can brown quickly.
Remove from the oven and let cool completely on the baking sheet. The mix will continue to crisp as it cools.
Once completely cool, toss in the dried cranberries. Break up any larger clusters and serve.