Homemade Chex Mix Recipe
It wasn’t until this past holiday season that I realized how big of a thing making your own Chex Mix really is. It was somehow off of my radar until then, when I started seeing everyone and their brother on social media swapping homemade Chex Mix recipes. For some people, it’s even a Christmas Eve family tradition. Up until that point, Chex Mix was simply among my favorite car snacks for road trips; something I would buy, not something I ever thought about making myself.
I don’t need too much of a nudge to dive into a homemade treat, so I started churning out batches in mid-December and settled on this combination of seasonings as “the one”. I love the combination of cereals, pretzels and different nuts, but you could absolutely change things up to suit your tastes. I definitely think the addition of some bagel chips or cheese twists would be fantastic. Go wild with whatever you like!
As I mentioned, I definitely got the impression that homemade Chex Mix was a holiday thing, but so far in our house, it has been a year-round thing. I’ve made countless batches since December, and it always disappears in no time. Perfect for trips, picnics, watching a sporting event, or just putting it out to nibble on when company arrives.
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P.S. Have more of a sweet tooth? Check out this recipe for Muddy Buddies – peanut butter, chocolate and powdered sugar-coated Rice Chex cereal. I can never stop eating them!
Watch How to Make Homemade Chex Mix:
One year ago: Crab Dip
Two years ago: Bacon and Cheese Quiche Tart
Three years ago: Mushroom Barley Risotto
Homemade Chex Mix
Ingredients
- 6 cups (186 g) Corn Chex cereal
- 6 cups (240 g) Crispix cereal
- 4 cups (248 g) Wheat Chex cereal
- 2 cups (42 g) Cheerios cereal
- 2 cups (160 g) pretzel pieces
- 2 cups (292 g) peanuts
- 1 cup (129 g) cashews
- ¾ cup (170.25 g) butter, melted
- 4 tablespoons Worcestershire sauce
- 1 tablespoon seasoned salt
- 1½ teaspoons (1.5 teaspoons) garlic powder
- 1 teaspoon onion powder
- ½ teaspoon (0.5 teaspoon) cayenne pepper
Instructions
- Preheat oven to 325 degrees F. NOTE: Many readers have had issues with their mix burning at 325 degrees. I haven’t had this problem, but I would recommend baking at 250 degrees F to avoid this potential issue.
- In a large roasting pan, stir together the cereals, pretzels and nuts.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne pepper. Drizzle evenly over the cereal mixture and, using clean hands, toss to combine, making sure that the mixture is evenly moistened.
- Bake for 1 hour, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
HOW MANY OUCES PER SERVING?
Delicious. Thank you for this recipe!
I am looking for the recipe that contains chex mix, peanut butter, Worcestershire sauce. You have to put it in the oven and stir it. It does not have cherrios, or chips. PLEASE, i love that stuff.
My personal favorite is white trash a/k/a white Christmas
My mom used to make this when I was a kid and it was always a big hit with the family and friends. I love it and had not made for ages until recently.
I personally don’t like all the extra ingredients they put into the prepackaged kind or the extra chemicals either. This is such a simple to make make and inexpensive recipe, it should be go to recipe and snack you enjoy often. It is a great recipe to let your kids help begin. And most kids love to help in the kitchen.
I have learned you don’t need to worry if you don’t have all the ingredients, just substitute with a little more cereal or pretzels. If you find scorching is a problem with your oven,besides lowering the temp a little, you might try checking your mix and stiring it a little more often. You will know it is done when you don’t detect moist pieces. And by the way, it continues to crisp as it cools too. Time t go and enjoy mine while catching a movie with my hubby.
Great recipe. Only had corn and wheat Chex. I added 1 1/2 cups of cheese it’s, did 2 cups of mixed nuts and 1 cup of peanuts. Came out amazing!
When I clicked on this recipe it was supposed to be for a slow cooker version – can you give me the link for that version?
I just read some of the additional comments and obviously someone changed the title on your recipe at some point. I even went to the tabs for slow cooker recipes and this is what came up. Disappointed
I DONT SEE ANYTHING ABOUT SLOW COOKER HERE..ONLY OVEN… WHERE DID THAT INFO GO.
Hi Della, There was never slow cooker instructions; this is an oven recipe.
Where is the slow cooker recipe? This recipe is for the oven……tIA
There is no slow cooker version of this recipe?
The title of the recipe was Slow Cooker Homemade Chex Mix, but then the recipe said to make it in the oven? Do you have a recipe for Homemade Chex Mix in the slow cooker? Love to have one. Thanks…
Hi Phyllis, The title of this recipe was never slow cooker… I don’t have a slow cooker chex mix recipe on the site, so sorry!
Fantastic recapie. No issue with temp you suggest. Only problem. It don’t last long. I made it with Frank’s hot sauce. Perfection!
The recipe says oven…what happened to the Crock-Pot recipe?
Hi Sandra, I’m not sure why there is some confusion about a crock pot recipe… this has always been a recipe made in the oven.
I’m confused… This is “billed” on Facebook as a slow cooker Chex mix reacipe (http://budgetmeals.info/slow-cooker-chex-mix-recipe/) but when you follow that link and click the recipe title down the page a bit, it takes you to the oven recipe! I didn’t go through all comments, but I saw that “Steve” asked about the slow cooker too! This is obviously not a correct link, as at least some of us were looking for a slow cooker version!
Hmmm I have no idea what Facebook recipe you’re referring to, and I’m not familiar with the link you’ve shared. I apologize for any confusion, but I have never advertised this as a slow cooker recipe!
where does the slow cooker part come into play
Hi Steve, This is made in the oven, not the slow cooker.
This recipe comes in a far, way-back second to the original Chex Mix recipe. Sometimes it’s hard to improve on perfect..and the original is perfect!
Made this last week! Delish! I will say I was in the 275F group, but I caught it before it burned. Perfect snack for the holiday driving trips! Here was my version: http://kitchendreamin.blogspot.com/2015/12/copy-cat-chex-mix.html
Thanks Brown Eye Baker for the temperature note! I’ve sent your page to everyone I know as this recipe really is the bomb. Merry Christmas to you as I put my second batch in the oven……
I made this Chex mix last night and oh my goodness was it amazing. Thank you so much for the recipe, will be sharing it with others and letting them know where I got it.
I kick it up a notch and use only almonds and cashews, replace pretzels with Snyder’s of Hanover honey mustard & onion pretzel pieces and add baby goldfish. I also add just a touch of liquid smoke to the butter mixture. And always cook at 250 for an hour so as not to burn.
For all those saying that your batch was burned — did you make a full batch or did you cut it in half? Just wondering if the amount of ingredients makes a difference on the level of heat required… I am making a full batch, but I’m scared to do it at 325 after all these comments, so I’m trying it around 275 instead.
I made a full batch. I spent extra money buying organic ingredients and/or gluten free ingredients so I was beyond frustrated to have this burn after 15 minutes. The second and consecutive batches were baked at 250 and it was perfect. The recipe itself is perfect! I really wish the blogger would have respect for readers and add a side note about the temperature. That’s the way to keep followers and get rave reviews.
I made Chex Mix following this recipe BUT modified it by cutting the dry ingredient amounts in half, and keeping the wet ingredient amounts the same. I baked it at around 315 degrees, for one hour stirring every 15 minutes – PERFECT!
Burned after 45 minutes in the oven. My four year old and I are very disappointed after all our efforts and wasted $$. We should have followed the recipe on the Chex website instead. I believe 250 degrees would have been perfect. If your not going to change the recipe above, perhaps a warning to others about varying oven temperatures would be helpful. :(
i just made my own chex mix then began searching the web for other variations! this looks interesting, i never knew it was a thing for people to make, ive just always loved it!
I’m SO ticked off! My oven runs at a perfect temperature as my husband is a repair man and makes sure it works perfectly. My expensive batch of Chex Mix was burning after 20 minutes!!! What a complete waste of time and money. The recipe should be changed or at least a side note added that 250 is a suitable cooking temperature. The worst thing that could happen at that temp is it might take a little longer to cook.
Mine burned, or rather, charred 30 minutes in. I was so looking forward to this. It was smelling so good! I don’t understand what happened. :(
325 totally burned this recipe and I took it out twenty min early! Others have said the same thing. Why don’t you change the recipe above to reflect the cutest temp of 250???? It’s your responsibility!
Beverly, I haven’t changed the recipe because I’ve made this at least a dozen times at the temperature stated in the recipe and it has never burned. I’ve received comments from many others who have made it as written and not had a problem with it burning. It’s not uncommon, however, for ovens to run hot, so I would recommend an oven thermometer to ensure yours is at the correct temperature. Make sure that you are stirring it intermittently, as well.
I love making my own chex mix. I can never remember the oven temp, so I thank you for that. Can you believe there are recipes out there to make this in the microwave? What kind of nonsense is that? Half the joy of this recipe is smelling it from the oven as you stir it!!!
325 burnt my batch to a black crisp. I’m gonna try 250 next time.
Yes, 325 is way too high. I have done it at 250 for years with never a problem. I tried this recipe at 325, thinking maybe the higher temp would somehow enhance it, but nope–it is just plain burned in both appearance and taste. Very burned. This is the first recipe from this site I’ve gotten anything less than stellar results from. Sorry, but I’m going back to 250 degrees!
I am making this as I type. Have 15 minutes left, just checked and it’s cooking perfectly. Not sure how people are burning this with in the first 15 mins. Made this for years growing up, never had an issue. I’m very excited, this is one of my favorite snacks. I am pregnant and can’t keep much down and a lot of foods are not appealing, but I’ve been craving this!