When I was a young mom, I was always looking for ways to add more protein to my children’s diets. This was long before there were so many healthy dairy-free options available in stores! A nutritionist friend of mine told me about a breakfast snack mix she made. This slightly sweet snack was tossed with egg whites instead of oil for a protein boost. I scribbled her directions down on a piece of paper and made variations of her breakfast snack mix for years.
Recently, I dusted the recipe off and put it back in the breakfast rotation. Schools here start at 8 am. The bus comes at 7:25 am. Not everyone is ready for a big breakfast that early. This snack mix is light, yet filling, and can even be eaten at the bus stop if needed. (No food allowed on the bus!)
Protein-Packed Breakfast Snack Mix for Dairy-Free on the Go
The variations are endless. Much like savory snack mix, this recipe is another great way to use up odds and ends such as cereal, dried fruit, and nuts. It can easily be made gluten free or nut free, too.
In the mix pictured, I used a blend of rice squares, Cheerios, and homemade granola. Rice, corn, and wheat squares (such as Chex) hold up the best for long baking and eating by hand, but most cereals will work.
I also used dried cranberries and chopped dried apricots. If you are using larger dried fruit like apricots, apples, mango, or pineapple, chop it before adding to the mix.
If you want, add a little bit of dairy-free white chocolate or chocolate. I especially like white chocolate in this mix. The combined flavors remind me of yogurt-covered fruits and pretzels. This does make it a sweeter treat. But some mornings a few chocolate chips are needed to motivate people to get out of bed and out the door! In the snack mix pictured here I used dairy-free white chocolate chips.
Special Diet Notes: Protein-Packed Breakfast Snack Mix
By ingredients, this recipe is dairy-free / non-dairy and optionally egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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)
- Preheat your oven to 250 F and grease a large rimmed baking sheet.
- Pour the cereals, dried fruit, and nuts, if using, into a large bowl.
- 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.
- Slowly pour the egg mixture over the cereal mixture.
- Gently stir the cereal with a rubber spatula until it is evenly coated.
- Spread the cereal into an even layer on the prepared baking sheet.
- 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.
- Let cool completely on the baking sheet.
- Break up any large clumps. Toss in the chocolate chips (if using).
- Store in a large airtight container, or divide it into smaller containers or zip-top bags for easy breakfasts to go.