Oven Baked Chex Mix
This oven baked Chex mix is the classic salty, buttery snack mix, with three kinds of Chex cereal tossed in a Worcestershire butter sauce and baked at 300 degrees until the coating is dry. It keeps for weeks, so make a big batch ahead and pack it in mason jars for hostess gifts or a road trip. It takes 50 minutes and serves 10.
You know I’m a sucker for a great snack mix. I always have a bowl of something crunchy on my desk while I work. Right next to my wine glass full of water.
This is my go to Chex mix because the original is always good. Not too much spice. No weird ingredients. Just the easy one, and I make it in a big batch because I can’t stop eating it.
If you want yours with more heat or made in the slow cooker, I’ve got a few other versions below.
More Ways to Make Chex Mix
- 12 Easy Snack Mix Recipes – every savory, sweet and holiday mix I make, in one place
- Spicy Chex Mix – for when you want more heat
- Crock Pot Chex Mix – the slow cooker version, no oven needed
- Christmas Chex Mix – the sweet one I make for the holidays
- Crack Chex Party Mix – sweet and salty, with a crispy caramel coating
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chex Cereal – Equal amounts of all three, Rice, Corn and Wheat Chex.
Pretzels – I use mini twists and rounds. Sticks or nuggets work too.
Nuts – Mixed nuts plus extra cashews. It’s great with walnuts, pistachios and pecans too.
The Sauce – Melted butter, Worcestershire sauce, seasoned salt, garlic powder and onion powder. The seasoned salt and the Worcestershire are the secret. Don’t skip either one.
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How To Make Chex Mix In The Oven
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or spray it with nonstick spray.
- In a large bowl, combine the cereals, nuts and pretzels.
- In a medium bowl, melt the butter. Add the Worcestershire sauce and spices and whisk until completely combined.
- Pour the butter mixture over the cereal mix and stir until everything’s evenly coated. Spread it out on the baking sheet, in a single layer if you can.
- Bake for 45 minutes, stirring every 15 minutes, until the coating is dry.
- Let it cool completely before serving or storing.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How Long Does Homemade Chex Mix Last
Up to 4 weeks in an airtight container at room temperature.
It also freezes for up to 6 months in airtight, freezer safe containers. Let it come to room temperature before you dig in.
How Long To Bake Chex Mix, and at What Temp
Bake it at 300°F for 45 minutes. Stir it every 15 minutes and keep an eye on the pretzels, because they’re the first thing to burn. It’s done when the coating is dry.
Then let it cool completely on the pan. Put it away warm and the heat makes condensation in the container. That’s how you end up with soggy Chex mix.
If it doesn’t fit on one baking sheet in a single layer, use two pans and rotate them while it bakes.
Frequently Asked Questions
Seasoned salt and Worcestershire sauce. Together. That’s the savory, salty flavor that keeps you reaching back into the bowl.
Coat every piece. Pour the butter mixture over the cereal and keep stirring until nothing’s dry. Then bake it in a single layer at 300°F and stir every 15 minutes so it all cooks evenly.
Crowding the pan. Use two pans if you need to and rotate them. Walking away from the oven, because the pretzels burn first. And storing it before it’s completely cool, which makes it soggy.
Make sure it is cooked thoroughly and let it cool completely before eating or storing. Any heat can make condensation in the storage container and make it soggy and stale.
I love making a big batch of this for the holidays. It helps to get some of my holiday baking out of the way. Make it ahead of time and store in airtight containers. Or in mason jars with a tag as a hostess gift!
I like to use a combination of all three Chex cereals but you can stick with one or your favorite. I also like to add in Cheerios or cornflakes if I am feeling a little wild.
Recipe Tips & Tricks
- Make sure to coat all the pieces evenly or they won’t get that great tasting sauce on it!
- You can use a silicone baking mat, parchment paper, or non stick foil to cover your baking pan for easier clean up.
- Try different chips and nuts to use your favorite snacks!
- The pretzels are usually the first things that can burn during the cooking process so keep an eye on those!
- If you don’t have a large enough baking sheet to spread the Chex mix out on, use two pans. Be sure to rotate them while baking. You can also use a roasting pan.
- Add in some cheese crackers for more flavor!
More Salty Snacks for the Party
- Bar Snack Mix – my other big batch snack mix
- Firecracker Crackers – spicy seasoned crackers
- Ranch Oyster Crackers – oyster crackers tossed in ranch seasoning
- Gingersnap Pecans – sweet and spiced pecans for snacking
This oven baked Chex mix is my go to for the holidays, family gatherings and road trips. And for the bowl on my desk. Make the big batch. You won’t regret having extra.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Oven Baked Chex Mix
Ingredients
- 2 cups Rice Chex cereal
- 2 cups Corn Chex cereal
- 2 cups Wheat Chex cereal
- ¾ cup pretzel rounds
- ¾ cup mini pretzels
- ¾ cup mixed nuts
- ¾ cup Cashews
- 8 tablespoons unsalted butter melted
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned Salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 300F. Prepare your baking sheet
- In a large bowl, combine the cereals, nuts, and pretzels.
- In a medium sized bowl, melt the butter. Add the Worcestershire sauce and spices. Whisk to combine completely.
- Pour the butter mixture over the cereal mix and stir until evenly coated.
- Spread it out evenly on the prepared baking sheet. Try to get a single layer if possible
- Bake for 45 minutes, stirring every 15 minutes until coating is dry.
- Remove from the oven and cool completely. Enjoy!
Notes
Nutrition
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