Sweet, smoky, tangy, gluten-free Chex Mix, made effortlessly in your Crock-Pot!
Chex Mix is what happens when cereal becomes a snack, and then it’s combined with other snacks like crackers, nuts, and pretzels. I first had Chex Mix a few years ago for Christmas, and ever since I tried it, I’ve been hooked!
This Chex Mix will seriously upgrade your snacking game. Packed with sweet, tangy, and smoky goodness, it’s a flavor bomb perfect for events, movie nights, or just sneaky handfuls in the kitchen. Whether you’re gluten-free, dairy-free, or just looking for a fun and easy snack, this recipe has got your back!
I love to make a big batch of this Chex Mix to distribute among my friends and family at gatherings. Kids love to take some home in a doggie bag after a party, and adults won’t be able to resist dipping their hands into the bowl while they watch the big game!
What’s the best part? You barely have to lift a finger! Toss everything in your Crock-Pot, let it do its magic, and voilà, snack heaven awaits. It’s a far cry from boring old chips and dip, and everyone will be begging you for the recipe!
Is Homemade Chex Mix With Honey Mustard Healthy?
Well, this Chex Mix is certainly a solid step up from your average store-bought junk food! With whole-grain cereals like Rice Chex and Corn Chex, plus roasted peanuts for a protein punch, this mix strikes a balance between indulgence and nutrition. However, it’s not exactly “healthy” thanks to all the ultra-processed cereals, so be sure to enjoy this Chex Mix in moderation with a balanced diet.
Looking to make the recipe healthier? Swap the ghee for olive oil or a vegan butter alternative, and use unsalted peanuts to control the sodium levels. Want more fiber? Toss in some wheat-based cereals if gluten isn’t a concern. With a little tweaking, this Chex Mix can fit right into your snack goals!
Where Does Chex Mix Come From?
Chex Mix is the ultimate all-American snack; equal parts tradition and versatility. Born from the Chex cereal brand in the 1950s, it became a household favorite thanks to its easy prep and endless customization. Originally a holiday party hit, it’s now a staple at everything from game nights to backyard barbecues.
This honey mustard version is a fresh twist on the classic. While traditional recipes are baked and often focus on savory notes with Worcestershire sauce and garlic, this version is slow-cooked and boasts a tangy-sweet-smoky flavor profile. It’s a contemporary remix of a timeless classic, designed to cater to modern diets and adventurous palates.
How To Make Ahead And Store
Once completely cooled, store your Chex Mix in an airtight container. For short-term storage, keep it in the refrigerator or at room temperature for up to 1 week. For longer storage, you can freeze your Chex mix for up to 3 months. Let it thaw at room temperature before serving.
Serving Suggestions
Nothing brings me more joy than serving my family and friends delicious snacks. Some of my classics that I always make for game days and potlucks include these No-Bake Crispy Almond Butter Chocolate Bites, some Gluten-Free Protein Puppy Chow (Muddy Buddies), this Protein-Packed Trail Mix, these easy Homemade Hot Pockets, and some Cookie Dough Energy Bites.
Ingredients
- 2 cups mini gluten-free pretzels
- 2 cups rice Chex
- 2 cups corn Chex
- 1 1/4 cups Cheerios
- 1 cup roasted, salted peanuts
- 1/4 cup ghee melted
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 1 tablespoon Hickory liquid smoke
- 1 teaspoon sea salt
- 2 1/2 tablespoons dry mustard powder
Instructions
- Combine the pretzels, Chex, Cheerios and peanuts in the bottom of a large Crock-Pot (mine is 7 quarts) and mix well.
- Whisk all the remaining ingredients, except the dry mustard powder, in a small bowl until well combined. Pour over the mixture and toss until evenly coated.
- Sprinkle on the dry mustard and stir until evenly coated.
- Place a thin kitchen towel over the top of the Crock-Pot and then place the lid over it. The towel absorbs the condensation so your mix isn't soggy!
- Cook for 5 to 6 hours on low heat, stirring every hour, or until all the liquid has evaporated from the bottom of the Crock-Pot. The mixture will feel a bit wet when it's done, but it crisps up once cool (mine took the full 6 hours).
- Once cooked, spread into an even layer on 2 cookie sheets and let cool completely to crisp up!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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