Bits and Bites with Chickapea Penne

Nothing says comfort on cold days like homemade bits and bites. Fill up those lunch boxes, pack it on-the-go, or keep it around the house for a quick protein packed snack. This recipe is gluten-free, vegan and can be made nut-free of desired by substituting the peanuts.

Penne Bits and Bites

  • Prep Time:  5 minutes
  • Cook Time: 2 hours
  • Total Time:  2 hours and 5 minutes
  • Course: Snack
  • Cuisine: Canadian
  • Servings:  12


  • 1 package Chickapea Penne noodles
  • 2 Tbsp salt, for cooking pasta
  • 1 cup salted vegan butter, melted
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp Tabasco sauce
  • 1 tsp paprika
  • 2 tsp onion powder
  • 1 ½ Tbsp garlic powder
  • 1 tsp- 1 Tbsp salt (personal preference)
  • 3 cups gluten-free cheerios
  • 2 cups gluten-free pretzel sticks
  • 2 cups blanched, salted shelled peanuts
  • 3 cups rice Chex


  1. Preheat the oven to 250°F
  2. Cook the Chickapea Penne al dente, (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 5 minutes) 
  3. Drain pasta and rinse with warm water
  4. Pat the pasta dry
  5. In a large roasting pan combine the Cheerios, pretzels, peanuts, Chex and Chickapea penne
  6. Mix the Worcestershire sauce, Tabasco, paprika, onion powder, garlic powder, and salt to taste into the melted butter
  7. Pour the butter mixture over the dry cereal and pasta and stir well to coat evenly
  8. Cook the mixture in the oven for 2 hours, stirring the bits and bites every 20 minutes to ensure even cooking
  9. Allow the bits and bites to cool completely before storing or serving
  10. Enjoy!

Recipe Notes:

  • The wizard’s gluten free, vegan Worcestershire sauce was used in this recipe
  • Any neutral flavored cereal or cracker of choice can be added or substituted in this mixture with reasonable ease
  • Many popular cereals come in vegan a gluten-free options. Make sure to check the label 
  • To make this recipe nut-free, the peanuts can be substituted for seeds such as pumpkin or left out