Munch-Crunch

Name: Munch-Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. puffed rice cereal; 1 c. raw almonds; 1 c. raw sunflower seeds; 1 c. raw pumpkin seeds; 3/4 c. grated Parmesan cheese; 1/4 c. corn oil; 1/3 c. water; 4 tsp. chili powder; 1/2 tsp. onion powder; 1 tsp. ground coriander; 1/2 tsp. garlic powder; 1 tsp. dried oregano; 2 tsp. salt; dash of Tabasco sauce

Eats Now Editorial Team · 1773 kcal · Soups & Stews

Jump to Recipe

Munch-Crunch – a delicious recipe with puffed rice cereal, almonds, sunflower seeds, pumpkin seeds, Parmesan cheese, corn oil. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 c. puffed rice cereal
1 c. raw almonds
1 c. raw sunflower seeds
1 c. raw pumpkin seeds
3/4 c. grated Parmesan cheese
1/4 c. corn oil
1/3 c. water
4 tsp. chili powder
1/2 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. garlic powder
1 tsp. dried oregano
2 tsp. salt
dash of Tabasco sauce

1
Mix cereal, nuts and seeds in a large bowl.
2
Sprinkle mixture with cheese; shake bowl to distribute.

1773

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 c. puffed rice cereal, 1 c. raw almonds, 1 c. raw sunflower seeds, 1 c. raw pumpkin seeds, and more.

Yes, Munch-Crunch falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1773 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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