Healthier Homemade Chex Mix
Warming, spiced chex mix perfect for serving around the holidays - or any time of year! This version is lower in saturated fat and calories per serving than the recipe on the back of the box. It's also gluten free and vegan!
Ingredients
Dry Ingredients*
- 5 cups corn chex
- 4 cups rice chex
- 1 cup pretzels
- 1 cup peanuts
Wet Ingredients
- 3 TBSP vegan butter, melted
- 3 TBSP vegetable broth, reduced sodium
- 2 TBSP worcestershire sauce** please ensure this is vegan
- 3 tsp Lawry's seasoning salt
- 1 ½ tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 250 ℉ and pull out a deep baking dish or two large cookie sheets, no need to line them
- In a large mixing bowl, toss together all the dry ingredients. I break apart the larger pretzels and crackers.
- In a microwave safe bowl, melt the butter and then add the vegetable broth, vegan worcestershire sauce, seasoning salt, garlic powder, and onion powder. Whisk thoroughly to incorporate. I like to use an electric milk frother for this step.
- Pour the wet ingredients into the dry mix and gently stir to coat.
- Bake at 250℉ for a total of 60 minutes, stirring at every 15 minute interval.
- Remove from oven and let cool in pan. The smell will be immaculate!
- Once cooled, store in a ziplock bag in a cool, dry place for up to two weeks. You can also freeze in a ziplock bag for up to 4 months.
Notes
**see blog post for notes on vegan worcestershire sauce
*see customizations section for more ideas!