Spicy Cereal Trail Mix / Oil Free Spicy Cereal Mixture Snack

Ingredients

• 30 g (1 cup)unsweetened wheat bran flakes
• 30 g (1 cup)unsweetened cornflakes
• 15 g (1 cup)murmura (puffed rice)
• 72 g (½ cup)peanuts
• 75 g (½ cup)raisins
• 50 g (½ cup)sev
• 1 handfulcurry leaves (optional)
• 60 g (½ cup)cheese biscuits, crushed
• 2 teaspoonssugar
• to tastesalt
• 1½ teaspoonsred chilli powder or paprika, or to taste
• ½ teaspoonchaat masala
• 1 teaspoonghee or melted butter (optional)

Instructions

1. 1

   Combine the base

   Put the cornflakes, wheat bran flakes, peanuts, raisins, puffed rice and sev into a wide, heavy-based pan.

2. 2

   Toast the mixture

   Set the pan over a medium heat. Stir continuously for 5–6 minutes, until the peanuts begin to pop.

3. 3

   Add the seasoning

   Turn off the heat, add the seasoning ingredients and mix gently.

4. 4

   Cool the mixture

   Toss or stir everything thoroughly across the pan, then leave it to cool completely.

5. 5

   Store the snack

   Transfer the cooled mixture to an airtight container, close the lid and shake it briskly so the seasoning coats the ingredients.

What is spicy cereal mix?

This is a crunchy, savoury snack inspired by Indian mixtures, which bring together crisp ingredients with spices and salt. This version uses familiar breakfast cereals and puffed rice alongside peanuts, raisins and sev.

The combination of sweet, salty and spicy flavours makes it easy to nibble between meals or pack for a trip. Toasting the cereal and peanuts in the pan helps bring out their flavour without adding oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 18g carbs, 5g fat.

The flakes, puffed rice, raisins, biscuits and sugar provide most of the carbohydrates, while peanuts, sev and optional ghee or butter contribute much of the fat. Peanuts provide some protein, but this is mainly a crisp snack rather than a protein-focused serving. Pair a portion with yoghurt or another protein-rich food and fresh fruit for a more rounded snack.

The cereal and crunchy additions

Flakes and puffed rice: wheat bran flakes, cornflakes and murmura form the light, crisp base. Use unsweetened cereals so the seasoning can set the flavour.

Peanuts and sev: peanuts add a firm crunch, while sev brings a finer, savoury texture. The recipe relies on steady stirring to toast the mixture evenly.

Balancing the seasoning

Sweet and savoury: raisins and a little sugar soften the chilli and salt, while chaat masala gives the mixture its tangy, spiced character. Taste the seasoning before settling on the amount of chilli.

Optional additions: curry leaves, crushed cheese biscuits and ghee or melted butter are included in the ingredient list as optional or seasoning ingredients. The method does not specify exactly when to add each one, so follow the recipe's seasoning step for additions you choose to use.

Getting the toast right

Steady heat: keep the pan at medium and stir continuously for the stated 5–6 minutes. The peanuts beginning to pop are the recipe's cue to stop toasting.

Gentle mixing: once the heat is off, fold in the seasonings carefully so the flakes stay as intact as possible. Toss thoroughly before cooling to distribute the flavour across the pan.

Cooling and storing

Cool completely: let the mixture cool in the pan before putting it away, so trapped warmth does not soften the crisp ingredients.

Airtight container: after cooling, seal the snack and shake the container to help spread the seasoning. This makes it convenient to portion into lunch boxes or bags.

How to serve it

Pack a small portion as a travel snack, or serve the mix in a bowl alongside tea. It also fits well on a festive snack table with other savoury bites.

For a more filling snack, pair it with fresh fruit or yoghurt. The mix itself has both cereal-based carbohydrates and added fats from ingredients such as peanuts and sev.

Recipe notes & tips

• Use a wide, heavy-based pan so the mixture can be stirred without spilling.
• Keep stirring during the 5–6-minute toast to avoid scorching the flakes.
• Add chilli powder to suit your preferred level of heat.
• Let the mix cool fully before sealing it in a container.
• Shake the closed container briskly to help coat the pieces evenly.

Variations

• More heat: Increase the red chilli powder gradually to suit your taste.
• Milder mix: Use paprika instead of chilli powder for a gentler seasoning.
• Extra tang: Add a little more chaat masala to the seasoning.
• More crunch: Include the optional crushed cheese biscuits with the mix.
• Herby aroma: Use the optional curry leaves for an additional savoury note.

Common mistakes to avoid

• High heat: The flakes can scorch before the peanuts toast; keep the pan at medium.
• Infrequent stirring: Some pieces may brown unevenly; stir continuously for 5–6 minutes.
• Adding seasoning over heat: The recipe calls for the heat to be switched off first; do that before mixing in the seasoning.
• Packing while warm: Warmth can soften the mix; wait until it has cooled completely.
• Skipping the final shake: Seasoning may settle unevenly; close the container and shake it briskly.

How to store

Once completely cool, store the mixture in an airtight container in a cool, dry place. The recipe does not specify a storage duration, so check that it remains crisp and smells fresh before serving.

Frequently asked questions