Protein-Packed Dairy-Free Breakfast Snack Mix
Prep time
Cook time
Total time
This crunchy blend is a great way to use up leftover pantry items and is perfect for grabbing on the go.
Recipe type: Breakfast
Cuisine: American
Serves: 10 to 12 servings
  • 9 cups dairy-free cereal (see post above for tips)
  • 1 cup nuts or seeds (I used salted almonds)
  • 1 cup dried fruit, chopped if necessary
  • ½ cup dairy-free mini chocolate chips or white chocolate chips (optional)
  • 3 egg whites (can sub aquafaba for egg-free)
  • 2 tablespoons cinnamon sugar
  • 1 teaspoon ground flax seeds (optional)
  • ¼ to ½ teaspoon salt (I use the lesser amount with salted nuts)
  1. Preheat your oven to 250 F and grease a large rimmed baking sheet.
  2. Pour the cereals, dried fruit, and nuts, if using, into a large bowl.
  3. In a small bowl, beat the three egg whites until they are foamy. Add the cinnamon sugar, flax seeds (if using), and salt, and stir to combine.
  4. Slowly pour the egg mixture over the cereal mixture.
  5. Gently stir the cereal with a rubber spatula until it is evenly coated.
  6. Spread the cereal into an even layer on the prepared baking sheet.
  7. Bake for 90 minutes, stirring every 30 minutes. Do not be concerned if you see bits of egg white. The egg will dry out by the end of the baking time.
  8. Let cool completely on the baking sheet.
  9. Break up any large clumps. Toss in the chocolate chips (if using).
  10. Store in a large airtight container, or divide it into smaller containers or zip-top bags for easy breakfasts to go.
Recipe by Go Dairy Free at