Go Back

Homemade Chex Mix

A buttery, savory, and deeply satisfying crunchy party snack mix made with three types of Chex cereal, nuts, pretzels, and bagel chips, baked low and slow in the oven. Perfect for game day, holiday gatherings, or cozy movie nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Servings: 12
Calories: 180
Ingredients Method Notes

Ingredients
  

Cereal Mix
  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Wheat Chex cereal
Mix-Ins
  • 1 cup mixed nuts (or pretzels for a nut-free version)
  • 1 cup bite-sized pretzels
  • 1 cup garlic-flavored bagel chips, broken into pieces
Butter Sauce
  • 6 tablespoons unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons seasoned salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder

Method
 

Preheat and Prep Your Pan
  1. Preheat your oven to 250°F. Line a large rimmed baking sheet or roasting pan with parchment paper for easier cleanup and set it aside.
Make the Butter Sauce
  1. In a small saucepan over medium-low heat, melt the butter until fully liquid and just starting to bubble gently.
  2. Stir in the Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Let it cook together for about 60 seconds, stirring constantly, until the sauce deepens slightly in color and the flavors meld together.
Combine the Dry Ingredients
  1. In a very large mixing bowl, combine all three varieties of Chex cereal, the mixed nuts, pretzels, and bagel chips. Toss everything together gently so the mix is evenly distributed.
Coat Everything Evenly
  1. Slowly drizzle the warm butter sauce over the cereal mixture a little at a time, tossing gently as you go. Use a large rubber spatula to fold and lift from the bottom of the bowl, ensuring every piece is lightly coated in the garlicky, buttery sauce.
Bake Low and Slow
  1. Spread the coated mix in an even layer across your prepared baking sheet.
  2. Bake for 1 hour, pausing to stir gently every 15 minutes. By the final stir, the mix should look golden and feel dry to the touch. It may seem slightly soft when pulled from the oven but will crisp up as it cools.
Cool Completely Before Serving
  1. Spread the finished snack mix onto a clean sheet of parchment paper or paper towels and let it cool for at least 15 minutes before serving, gifting, or storing.

Notes

Swap Wheat Chex for Corn Chex to make gluten-free. For nut-free, use sunflower seeds or extra pretzels. Store-brand cereals work just as well. Make a double batch on Sunday for easy weeknight snacking. Bake strictly at 250°F to avoid scorching. Stir every 15 minutes for even toasting. Always cool completely before storing to avoid sogginess. Store in an airtight container at room temperature for up to two weeks, or freeze in zip-lock bags for up to two months. To refresh leftovers, spread on a baking sheet and warm in a 250°F oven for 10 minutes.