Ingredients
Cereals
- 3 cups Rice Chex
- 3 cups Corn Chex
- 2 cups gluten-free O’s cereal (like Cheerios)
Salty Additions
- 1 cup gluten-free mini pretzel twists
- 1 cup salted peanuts (or your favorite nuts)
- 1/2 cup (1 stick) unsalted butter
Seasoning Mix
- 1/4 cup gluten-free Worcestershire sauce (check the label!)
- 2 teaspoons seasoned salt (recipe below or use store-bought)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Homemade Seasoned Salt (if not using a store-bought version)
- 1 1/2 tablespoons salt
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sugar
Instructions
Get Prepped
- Preheat your oven to 250 degrees F (120 degrees C).
- Prepare a large baking sheet (11×17 inches or larger) for easy spreading.
Make the Seasoned Salt (if needed): In a small bowl, thoroughly combine all the ingredients for the seasoned salt.
The Big Mix: Grab a very large mixing bowl to combine the Rice Chex, Corn Chex, gluten-free O’s, peanuts, and gluten-free pretzels.
Melt and Spice
- Melt the butter in a medium bowl (microwave or stovetop).
- Whisk the Worcestershire sauce and 2 teaspoons of the seasoned salt into the melted butter.
Flavor Time: Pour the spiced butter mixture over the cereal mix and toss gently but thoroughly to coat evenly.
Bake and Stir
- Spread the Chex mix onto your prepared baking sheet.
- Bake for 45 minutes to 1 hour, stirring every 15 minutes for even crisping.
Cool and Enjoy
- After baking, let the Chex mix cool completely on the baking sheet.
- Store in an airtight container at room temperature.
Tips
- Customization: Add your favorite gluten-free snacks – crackers, bagel chips, etc.
- Spice It Up: A dash of cayenne or hot sauce adds a kick.
- Slow Cooker Option: Combine ingredients in a slow cooker, add the butter mixture, and cook on low for 3 hours, stirring occasionally. Cool before enjoying!
