Gimme Some Oven has this super fun recipe!
I love this recipe! I tried it with a towel in my crockpot and my cereal still got soggy. I ended up going for these oven directions:
Bake for 1 hour at 350F, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.
You could do this instead: (if you use grapeseed oil you can skip heating the fat altogether)
PREP: 10 MINS COOK: 3 HOURS TOTAL: 3 HOURS 10 MINS
Bake for 1 hour at 350F, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.
You could do this instead: (if you use grapeseed oil you can skip heating the fat altogether)
STEPS
- 1In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
- 2Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
or this from Gimme Some Oven:
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| photo from Gimme Some Oven |
INGREDIENTS:
- 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
- 2 cups pretzels (I used gluten free)
- 1 cup Cheerios (I used gluten free)
- 1 cup peanuts (I omitted these, sunflower or pumpkin seeds would work)
- 1/3 cup (6 Tablespoons) butter, melted and hot (I used grapeseed oil)
- 1 Tablespoon seasoned salt (I used less salt since I omitted the peanuts)
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder (optional) (I would also add garlic powder)
DIRECTIONS:
Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.
In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved. Stir in the Worcestershire sauce until combined.
Drizzle the sauce evenly over the top of the cereal mixture. Toss for about 1 minute, or until the mixture is evenly combined.
Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn. Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature. Serve, or store in a sealed container for up to 3 weeks.
*If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix get too soggy. If that is the case, I recommend placing a towel underneath the lid of the slow cooker to collect the condensation.
For more super fun ideas go here.
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