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I’m a snack addict.  Sure, sugary is good sometimes.  But where my husband is more likely to eat a few scoops of ice cream at night, I’m more likely to go for something savory or salty.  That’s my bent.

As my family has recently gone gluten-free, I’ve been doing more cooking of things that we might normally buy.  Chex Mix is one of them.  I dug out my old recipe books to look up my Chex Mix recipe and tried to see if I could make a batch, but make it gluten-free.

Turns out it was easy to do.

A Bold Chex Mix full on flavor! Easily customizable to whatever your family likes.

I used my normal recipe, but I just used gluten-free pretzels.  They’re actually crisper than regular wheat-based pretzels, so they bake up nicely.  Using a gluten-free cereal is easy as both Rice Chex and Corn Chex are gluten-free.

If you don’t like your Chex Mix bold or super strong, then don’t use all of the seasoning mix – just cut it in half or use 3/4 of it.  Then it won’t be as strong.

Making this is easy – mix up your “wet” ingredients, then dump in your dry ingredients.  I change up what kind of nuts that I use, just based upon what I have on hand.  This last time, I used macademia nuts as my mom had brought me back some from Hawaii.  That’s not typical!  For me, I more likely have almonds or cashews on hand, so that’s more common for me.  Use what you got.

I’ll also change up the ratio of cereal & pretzels.  My boys really like the pretzels, so I’ll use more of those and back off on the cereal.  Use what you like.

A Bold Chex Mix full on flavor! Easily customizable to whatever your family likes.

Bold Chex Mix


  • 6 cups Chex cereal (Corn, Rice, Wheat or combination, don't use Wheat if trying to be gluten-free)
  • 2 1/2 cups pretzels (regular or gluten-free)
  • 1 1/2 cups nuts (mixed or peanuts, cashews, almonds)
  • 6 Tablespoons butter, melted
  • 3 Tablespoons Worcestershire Sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt (or onion powder)
  • 1 Tablespoon lemon juice


  1. Melt butter in a big bowl.  Add worcestershire sauce, garlic salt, onion salt and lemon juice.  Mix well.

  2. Dump cereal, pretzels and nuts on top of the butter mixture.  Mix well.

  3. Dump onto a half sheet pan or cookie sheet.  Try to get it in a single layer if possible.

  4. Bake at 250 for 45 minutes, stirring every 15 minutes.  Enjoy!

Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.

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{ 1 comment… add one }
  • Clara Lange December 20, 2019, 2:44 pm

    I use less cereal and add goldfish and Cheetos sometimes the hot ones


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