Best Bold Chex Mix (Oven Baked)

Let’s be honest—the original Chex Mix is a bit boring. It could use more spice, more butter, more flavor! This bold oven-baked Chex Mix is a game-changer. Packed with spices and baked to crispy perfection, it'll be a hit at any party you bring it to. It’s impossible to stop eating!

Every holiday season, my mom bakes pounds of her "famous" Chex Mix (Nuts and Bolts). She has a long list of friends and family who beg for each year—and by now, that's pretty much everyone who knows her! I’m thrilled to be sharing her recipe with you today. I hope you love it as much as we do.

Ingredients (and substitutes)

Here's what you need to make this bold, flavor-packed Chex Mix at home.

The extra spices and seasonings are totally worth it. One bite and you'll never want it another way again!

• Chex: Choose Chex Wheat cereal, Shreddies Original, or a similar cereal.
• Peanuts: Use roasted, unsalted peanuts since the seasoning is already salty. Can't use peanuts? Substitute roasted, unsalted almonds instead.
• Pretzels: I prefer pretzel sticks, but mini twist pretzels work too. Regular sized pretzels feel too big and bulky compared to the other ingredients.
• Celery Salt: This might be the "secret ingredient" to making a superior chex mix! You can find it in the spice aisle of the grocery store. If you can't find celery salt, you can make your own. See the Tips section for how to make homemade celery salt.
• Hot Sauce: I like Frank's Red Hot for its tang. But you could substitute another hot sauce like: Louisiana-style, Mexican, or Sriracha and similar substitutes.
• Worcestershire Sauce: A great source of umami, which adds a deep, savory flavor. Worcestershire is traditionally made with anchovies. But you can find vegetarian/vegan alternatives, like The Wizard's and Annie's.
• Cayenne: Makes this chex mix slightly spicy! You can adjust the amount to taste. Or, if you don't like spice just leave it out.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

How to make (step-by-step photos)

The original Chex Mix recipe uses the microwave—but baking it in the oven is much better! Why? The oven helps the ingredients get crispy and flavorful. And it steeps the spices in the butter ("blooming") to enhance their flavor. The oven takes longer, but it's worth it for the superior flavor and texture.

Here's how to make chex mix in the oven:

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Recipe FAQs

📖 Recipe

Bold Chex Mix (Oven Baked)

This Bold Chex Mix (Nuts and Bolts) delivers big flavor! Oven baked, made in one pan, and just 10 minutes prep—it couldn't be easier! Buttery, crispy and slightly spicy. A big upgrade from the original Chex mix recipe! Perfect for Christmas holidays, game day, and parties. Vegetarian and easily made vegan.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 28

Author: Bri Beaudoin

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Ingredients

1x2x

• ▢ ¾ cup unsalted butter
• ▢ 2 tablespoons garlic powder
• ▢ 2 tablespoons Worcestershire sauce (see note 1)
• ▢ 2 tablespoons nutritional yeast (optional)
• ▢ 2½ teaspoons celery salt (see note 2)
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons hot sauce (Frank's Red Hot, Mexican-style, or similar)
• ▢ ½ to ¾ teaspoon cayenne
• ▢ ½ teaspoon smoked paprika
• ▢ 3 cups pretzel sticks (or other small pretzels)
• ▢ 3 cups Chex Wheat cereal (or Shreddies Original or similar)
• ▢ 3 cups cheese crackers
• ▢ 3 cups Cheerios Original cereal (or similar)
• ▢ 2 cups roasted, unsalted peanuts (see note 3)

US Customary - Metric

Instructions

• Preheat: Add ¾ cup unsalted butter to 1 large roasting pan (ideally 12 x 16 x 3-inches, see note 4). Put pan in oven. Preheat oven to 250°F (120°C). (The butter will melt as the oven warms).
• Mix spices: Once the butter is melted, add 2 tablespoons garlic powder, 2 tablespoons Worcestershire sauce, 2 tablespoons nutritional yeast (if using), 2½ teaspoons celery salt, 2 teaspoons onion powder, 2 teaspoons hot sauce, ½ to ¾ teaspoon cayenne, and ½ teaspoon smoked paprika. Use a rubber spatula to mix until a thick paste forms.
• Add the rest: Scatter 3 cups pretzel sticks, 3 cups Chex Wheat cereal , 3 cups cheese crackers, 3 cups Cheerios Original cereal, and 2 cups roasted, unsalted peanuts into the pan. Stir extremely well, making sure the spices are evenly distributed.
• Bake: Bake for about 1 hour and 20 minutes, stirring every 20 minutes, until mixture feels dry. Remove from oven. Let mixture cool in the pan, stirring occasionally to cool evenly. Once completely cool, transfer to airtight containers or resealable plastic bags. Store at room temperature.

Notes

1. Worcestershire sauce: Most Worcestershire sauces are not vegetarian/vegan, so check the label if needed. Some vegan Worcestershire sauce brands include The Wizard’s and Annie’s.
2. Celery salt: Usually found in the spice aisle of the grocery store. Otherwise, you can make your own by combining 1 part ground celery seeds with 2 parts salt (for example: 1 teaspoon ground celery seeds + 2 teaspoons salt). Use a spice grinder, blender, or mortar and pestle to grind celery seeds into a powder beforehand.
3. Peanut substitute: Swap roasted, unsalted almonds. You can leave the almonds whole or chop them in half (don't chop finer because they'll be hard to eat).
4. Roasting pan: Cm equivalent: 30 x 41 x 8 cm. You can use a disposable aluminum turkey roasting pan. If you don’t have a large roasting pan, then you can instead position the oven racks in the lower- and upper-thirds of the oven. Then, melt butter on the stove (low heat) or microwave, add spices to melted butter, and stir to mix. Add remaining ingredients to a large bowl, drizzle the spice mixture over the bowl, then toss to mix thoroughly. Divide mixture onto two large baking sheets, then bake. Check mixture after 1 hour, as it may cook faster this way.
5. Vegan option: Use a meltable vegan butter, such as Miyokos or Earth Balance (the less salty, the better). Don't skip the nutritional yeast. Use vegan cereal and cheese cracker substitutes. If you can't find a vegan cheese cracker, double the amount of Chex cereal instead, and use an extra 1 tablespoon nutritional yeast (3 tablespoons total).
6. Storage tips: Let completely cool before transfering to a container. Keeps for up to 3 weeks at room temperature.
7. Yield: Approximately 13 cups (scant ½ cup per serving).

Nutrition

Calories: 261kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 589mg | Potassium: 217mg | Fiber: 5g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 9mg

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