28 Delicious Gluten Free Chex Mix Recipe Ideas

Unleash your snack creativity with these irresistible gluten-free Chex Mix recipes! Whether you’re craving savory game day bites, sweet holiday treats, or quick homemade munchies, we’ve gathered 28 delicious variations that everyone will love. Get ready to discover your new favorite snack combinations that are perfect for any occasion—let’s dive into these tasty ideas!

Spicy Sriracha Gluten Free Chex Mix

Brace yourself for the most addictive snack you’ll make this season. This spicy sriracha gluten-free Chex mix gives you that perfect crunch with just the right amount of heat, and it’s so easy to whip up when you’re craving something savory.

Ingredients

For the dry mix

• 4 cups Rice Chex cereal
• 2 cups gluten-free pretzels
• 1 cup mixed nuts

For the sauce

• 1/4 cup olive oil
• 3 tbsp sriracha
• 2 tbsp gluten-free soy sauce
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 250°F.
2. Line a large baking sheet with parchment paper.
3. Combine 4 cups Rice Chex cereal, 2 cups gluten-free pretzels, and 1 cup mixed nuts in a large bowl.
4. Whisk together 1/4 cup olive oil, 3 tbsp sriracha, 2 tbsp gluten-free soy sauce, and 1 tsp garlic powder in a small bowl until fully combined.
5. Pour the sauce mixture over the dry ingredients.
6. Use a large spoon to gently toss everything until evenly coated. Tip: Don’t stir too vigorously or the cereal will break.
7. Spread the mixture in a single layer on your prepared baking sheet.
8. Bake for 1 hour, stirring every 15 minutes to prevent burning. Tip: Set a timer so you don’t forget to stir.
9. Remove from oven when the mix is dry and lightly browned.
10. Let cool completely on the baking sheet for about 30 minutes. Tip: It will crisp up as it cools, so be patient.

Munch on this spicy snack straight from the bowl, or get creative by sprinkling it over salads for extra crunch. The combination of crispy cereal, salty pretzels, and that sriracha kick makes it impossible to stop at just one handful.

Sweet Honey Nut Gluten Free Chex Mix

Brace yourself for the easiest snack you’ll make all season. You know that classic Chex Mix we all grew up loving? Well, this sweet and salty gluten-free version is about to become your new favorite. It’s perfect for movie nights, road trips, or just because you deserve a treat.

Ingredients

For the Dry Mix:

• 4 cups gluten-free Rice Chex cereal
• 2 cups gluten-free pretzel sticks
• 1 cup mixed nuts (almonds, cashews, pecans)

For the Sauce:

• 1/4 cup unsalted butter
• 1/4 cup honey
• 2 tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups of gluten-free Rice Chex, 2 cups of gluten-free pretzel sticks, and 1 cup of mixed nuts in a large bowl.
3. Melt 1/4 cup of unsalted butter in a small saucepan over medium heat.
4. Add 1/4 cup of honey, 2 tbsp of brown sugar, 1/2 tsp of vanilla extract, and 1/4 tsp of salt to the melted butter.
5. Whisk the sauce constantly for 2-3 minutes until the sugar has completely dissolved and the mixture is smooth.
6. Pour the warm sauce evenly over the dry cereal mixture in the bowl.
7. Gently toss everything with a spatula until every piece is lightly coated. Tip: Be gentle to avoid breaking the cereal.
8. Spread the coated mixture in a single layer on your prepared baking sheet.
9. Bake for 45 minutes, stirring thoroughly every 15 minutes to ensure even cooking and prevent burning.
10. Remove the baking sheet from the oven and let the mix cool completely on the sheet for at least 30 minutes. Tip: It will crisp up as it cools, so don’t skip this step.
11. Break up any large clumps once the mix is cool. Tip: Store in an airtight container to keep it crunchy for up to a week.

Really, the magic happens as it cools—you get this incredible crunch from the cereal and pretzels, with a sweet, buttery glaze that clings to every nut. That salty-sweet combo is downright addictive. Try packing it in little bags for a hike or sprinkling it over vanilla ice cream for an epic sundae topping.

Zesty Ranch Gluten Free Chex Mix

Gather ’round, snack lovers! You know that classic Chex Mix we all grew up with? Well, I’ve given it a seriously delicious gluten-free makeover that’s bursting with zesty ranch flavor. This is the perfect crunchy treat for movie nights, game days, or just because you deserve something tasty.

Ingredients

For the dry mix:
– 4 cups Rice Chex cereal
– 2 cups Corn Chex cereal
– 1 cup gluten-free pretzel sticks
– 1 cup mixed nuts
– 1/2 cup gluten-free bagel chips, broken into bite-sized pieces

For the ranch coating:
– 1/4 cup olive oil
– 2 tbsp melted butter
– 1 packet (1 oz) ranch seasoning mix
– 1/2 tsp garlic powder
– 1/4 tsp onion powder

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups Corn Chex, 1 cup gluten-free pretzel sticks, 1 cup mixed nuts, and 1/2 cup gluten-free bagel chips in a large mixing bowl.
3. In a separate small bowl, whisk together 1/4 cup olive oil, 2 tbsp melted butter, 1 packet ranch seasoning, 1/2 tsp garlic powder, and 1/4 tsp onion powder until fully combined.
4. Tip: Make sure your butter is completely melted but not hot to prevent the cereal from getting soggy.
5. Pour the ranch mixture over the dry ingredients and use a large spoon to gently toss everything together.
6. Continue mixing for about 2 minutes until every piece is evenly coated with the seasoning.
7. Tip: Use a folding motion rather than stirring vigorously to keep the cereal pieces from breaking.
8. Spread the coated mixture in a single layer on your prepared baking sheet.
9. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking.
10. Tip: Don’t skip the stirring—this prevents burning and helps develop that perfect crunch.
11. Remove from oven and let cool completely on the baking sheet for about 30 minutes.
12. Transfer to an airtight container once completely cool.

My favorite thing about this mix is how the bold ranch flavor clings to every crunchy piece while the different textures keep each bite interesting. Try serving it in individual paper cones for parties, or mix in some gluten-free crackers for extra variety—it’s seriously addictive!

Savory Garlic Parmesan Gluten Free Chex Mix

Let’s be real—you need a snack that’s both delicious and gluten-free, and this savory garlic parmesan Chex mix totally delivers. It’s the perfect blend of crispy, cheesy, and garlicky goodness that you can whip up in no time. Trust me, once you try it, you’ll be making batches for every game day or movie night.

Ingredients

For the cereal and nut base:

• 4 cups gluten-free Rice Chex cereal
• 2 cups gluten-free Corn Chex cereal
• 1 cup roasted unsalted almonds
• 1 cup pretzel sticks (gluten-free)

For the garlic parmesan coating:

• 6 tablespoons unsalted butter, melted
• 1/4 cup grated parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups gluten-free Rice Chex, 2 cups gluten-free Corn Chex, 1 cup roasted unsalted almonds, and 1 cup gluten-free pretzel sticks in a large bowl.
3. In a separate medium bowl, whisk together 6 tablespoons melted unsalted butter, 1/4 cup grated parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully blended.
4. Pour the butter and spice mixture over the cereal and nut mixture.
5. Gently toss everything with a large spoon until the cereal and nuts are evenly coated. Tip: Use a folding motion to prevent breaking the cereal.
6. Spread the mixture in a single layer on your prepared baking sheet.
7. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking. Tip: Set a timer for each stir—this prevents burning and helps the coating distribute evenly.
8. Remove the baking sheet from the oven and let the Chex mix cool completely on the sheet, about 30 minutes. Tip: Cooling on the sheet crisps it up without making it soggy.
9. Transfer the cooled Chex mix to an airtight container for storage.

Crunchy from the almonds and pretzels, this mix has a bold garlic kick balanced by the salty parmesan. Consider serving it in individual cups at your next gathering or sprinkling it over a green salad for extra texture—it’s versatile enough to enjoy any way you like.

Chocolate Peanut Butter Gluten Free Chex Mix

Zesty doesn’t even begin to describe this addictive snack! You’re going to love how the rich chocolate and creamy peanut butter come together in this gluten-free Chex mix. It’s the perfect sweet-and-salty treat for movie nights or holiday gifting.

Ingredients

For the cereal base:

• 6 cups Rice Chex cereal
• 1 cup gluten-free pretzels
• 1/2 cup roasted peanuts

For the chocolate peanut butter coating:

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For dusting:

• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 6 cups Rice Chex cereal, 1 cup gluten-free pretzels, and 1/2 cup roasted peanuts in a large mixing bowl.
3. Melt 1 cup semi-sweet chocolate chips, 1/2 cup creamy peanut butter, and 3 tablespoons unsalted butter together in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
4. Stir 1 teaspoon vanilla extract into the melted chocolate mixture until fully incorporated.
5. Pour the warm chocolate peanut butter sauce over the cereal mixture in the large bowl.
6. Gently fold everything together using a rubber spatula until all pieces are evenly coated. Tip: Work quickly before the chocolate sets, and be gentle to avoid breaking the cereal.
7. Spread the coated mixture in a single layer on your prepared baking sheet.
8. Bake at 250°F for 45 minutes, stirring every 15 minutes with a spatula to ensure even drying.
9. Remove the baking sheet from the oven and let the mixture cool completely on the counter for about 1 hour. Tip: Don’t rush this step—the chocolate needs time to set properly for the best crunch.
10. Transfer the cooled Chex mix to a large zip-top bag and add 1/4 cup powdered sugar.
11. Seal the bag and shake vigorously until all pieces are lightly dusted with sugar. Tip: Using a bag ensures even sugar distribution without creating clumps.
12. Store your finished Chex mix in an airtight container at room temperature.

Ultimate satisfaction comes from that perfect crunch and the way the sweet chocolate balances the salty peanuts. You’ll notice how the powdered sugar creates a delicate coating that melts in your mouth with each bite. Try serving this in individual mason jars tied with ribbon for adorable edible gifts, or simply enjoy it straight from the container during your next Netflix marathon.

Taco Seasoned Gluten Free Chex Mix

Tired of the same old snack mixes? This taco seasoned gluten free Chex mix brings all the fiesta flavors you love into an addictive, crunchy snack that’s perfect for game day, movie nights, or just because you deserve something delicious.

Ingredients

For the dry mix:
– 4 cups Rice Chex cereal
– 2 cups gluten free pretzel sticks
– 1 cup roasted salted peanuts
– 1/2 cup pumpkin seeds

For the seasoning coating:
– 1/4 cup unsalted butter
– 2 tbsp olive oil
– 2 tbsp taco seasoning
– 1 tsp garlic powder
– 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex cereal, 2 cups gluten free pretzel sticks, 1 cup roasted salted peanuts, and 1/2 cup pumpkin seeds in a large mixing bowl.
3. Melt 1/4 cup unsalted butter in a small saucepan over medium heat.
4. Whisk 2 tbsp olive oil, 2 tbsp taco seasoning, 1 tsp garlic powder, and 1/2 tsp smoked paprika into the melted butter until fully combined.
5. Pour the seasoned butter mixture over the dry ingredients in the bowl.
6. Use a large spatula to gently toss everything together until all pieces are evenly coated.
7. Spread the mixture in a single layer on your prepared baking sheet.
8. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking.
9. Remove from oven when the mix is dry and lightly golden brown.
10. Let the Chex mix cool completely on the baking sheet for about 30 minutes before serving.

Every bite delivers that perfect crunch with bold taco flavor that’ll have everyone reaching for more. The combination of savory spices and different textures makes this irresistible straight from the bowl, but it’s also fantastic sprinkled over taco salads for extra crunch.

Maple Pecan Gluten Free Chex Mix

Tired of the same old snacks? This maple pecan gluten free Chex mix is about to become your new favorite. You get that perfect sweet and salty combo in every crunchy bite, and it’s surprisingly easy to make.

Ingredients

For the cereal base:

• 4 cups Rice Chex cereal
• 2 cups Corn Chex cereal
• 1 cup gluten free pretzels
• 1 cup raw pecans

For the maple glaze:

• 1/4 cup pure maple syrup
• 3 tbsp unsalted butter
• 1 tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups Corn Chex, 1 cup gluten free pretzels, and 1 cup raw pecans in a large mixing bowl.
3. Melt 3 tbsp unsalted butter in a small saucepan over medium heat.
4. Add 1/4 cup pure maple syrup, 1 tbsp brown sugar, 1/2 tsp vanilla extract, and 1/4 tsp salt to the melted butter.
5. Whisk the maple mixture constantly for 2 minutes until it’s smooth and slightly thickened.
6. Pour the warm maple glaze evenly over the cereal mixture in the bowl.
7. Gently toss everything with a spatula until every piece is lightly coated. Tip: Work quickly while the glaze is warm for even coverage.
8. Spread the coated mixture in a single layer on your prepared baking sheet.
9. Bake at 250°F for 45 minutes, stirring every 15 minutes with a spatula. Tip: The low temperature prevents burning while crisping everything perfectly.
10. Remove the baking sheet from the oven when the pecans are fragrant and the pretzels look glossy.
11. Let the Chex mix cool completely on the baking sheet for about 30 minutes. Tip: Don’t skip the cooling time—this is when the coating gets crunchy.
12. Break apart any large clusters with your hands once cooled.

But seriously, the texture is everything here—crispy cereal, crunchy pecans, and that satisfying snap from the pretzels. The maple flavor isn’t overly sweet, just this warm, cozy note that pairs perfectly with the salty elements. Try serving it in little paper cones at your next game day gathering, or just keep the whole batch for yourself—no judgment!

Pumpkin Spice Gluten Free Chex Mix

Back when the leaves start turning and there’s that crispness in the air, you know it’s time for cozy snacks that just hit different. This pumpkin spice Chex mix is your new go-to for movie nights or casual gatherings—it’s gluten-free, super easy to make, and packed with all those warm autumn flavors you love.

Ingredients

For the dry mix:
– 4 cups gluten-free Rice Chex cereal
– 2 cups gluten-free pretzel sticks
– 1 cup roasted pepitas (pumpkin seeds)
– 1 cup pecans

For the sauce:
– 6 tablespoons unsalted butter
– 1/4 cup pure maple syrup
– 2 tablespoons pumpkin puree
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon salt

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups gluten-free Rice Chex cereal, 2 cups gluten-free pretzel sticks, 1 cup roasted pepitas, and 1 cup pecans in a large bowl.
3. Melt 6 tablespoons unsalted butter in a small saucepan over medium heat.
4. Whisk in 1/4 cup pure maple syrup, 2 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth.
5. Pour the warm sauce over the dry ingredients and toss gently with a spatula until everything is evenly coated.
6. Spread the mixture in a single layer on your prepared baking sheet.
7. Bake at 250°F for 45 minutes, stirring every 15 minutes to prevent burning.
8. Remove from the oven when the mix is fragrant and lightly golden.
9. Let the Chex mix cool completely on the baking sheet for about 30 minutes—it will crisp up as it cools.
10. Break apart any large clusters with your hands before serving.

Perfectly crunchy with that signature pumpkin spice warmth, this mix is addictive straight from the bowl. Try serving it in individual paper cones at your next fall gathering, or pack it for a seasonal hike—the sweet and salty combo keeps you coming back for more.

Buffalo Ranch Gluten Free Chex Mix

Just when you thought Chex Mix couldn’t get any better, this Buffalo Ranch version comes along and changes everything. You’re going to love how the spicy kick of buffalo sauce mingles with cool ranch flavors in this gluten-free snack that’s perfect for game day or late-night munchies.

Ingredients

• For the dry mix:
  • 4 cups Rice Chex cereal
  • 2 cups Corn Chex cereal
  • 1 cup gluten-free pretzel sticks
  • 1 cup roasted peanuts
• For the sauce:
  • 1/4 cup unsalted butter, melted
  • 1/4 cup buffalo sauce
  • 2 tbsp dry ranch seasoning

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups Corn Chex, 1 cup gluten-free pretzel sticks, and 1 cup roasted peanuts in a large mixing bowl.
3. In a separate small bowl, whisk together 1/4 cup melted unsalted butter, 1/4 cup buffalo sauce, and 2 tbsp dry ranch seasoning until fully combined.
4. Pour the sauce mixture over the dry ingredients and toss gently with a large spoon until everything is evenly coated.
5. Spread the coated mixture in a single layer on your prepared baking sheet.
6. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even cooking.
7. Remove from the oven and let cool completely on the baking sheet for about 30 minutes.
8. Transfer the cooled Chex Mix to an airtight container for storage.

Mmm, you’ll notice the perfect crunch from the baked cereal and pretzels against the creamy peanuts. That signature buffalo heat builds slowly while the ranch seasoning keeps everything balanced and addictive. Try serving it in individual paper cones at your next party or mixing it with shredded lettuce for a fun salad topper that’ll surprise everyone.

Cinnamon Sugar Gluten Free Chex Mix

Zesty and sweet, this Cinnamon Sugar Gluten Free Chex Mix is the perfect snack for when you’re craving something crunchy with a cozy kick. You’ll love how easy it is to whip up a big batch for movie nights or holiday gatherings. Seriously, it’s so addictive you might need to hide some for yourself!

Ingredients

For the cereal base:

• 4 cups gluten-free Rice Chex cereal
• 2 cups gluten-free Corn Chex cereal

For the coating:

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups gluten-free Rice Chex and 2 cups gluten-free Corn Chex in a large bowl.
3. Melt 1/4 cup unsalted butter in a small saucepan over medium heat, swirling occasionally until fully liquid.
4. Tip: Use a saucepan with a light-colored interior so you can see when the butter starts to brown slightly for extra flavor.
5. Remove the melted butter from heat and immediately stir in 1/4 cup granulated sugar, 2 tbsp light brown sugar, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt until smooth.
6. Pour the warm cinnamon sugar mixture over the cereal in the bowl.
7. Gently toss the cereal with a rubber spatula until every piece is evenly coated.
8. Tip: Fold from the bottom up to avoid crushing the cereal while ensuring full coverage.
9. Spread the coated cereal in a single layer on your prepared baking sheet.
10. Bake for 45 minutes at 250°F, stirring every 15 minutes to prevent clumping and promote even crisping.
11. Tip: Set a timer for each stir—this keeps the sugar from burning and gives you consistently crunchy results.
12. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30 minutes.

Luxuriously crunchy with a warm, spiced sweetness, this mix is fantastic served in little bowls during game day or packed into mason jars for gifting. The cinnamon sugar coating clings to every nook, making each handful irresistibly snackable!

Barbecue Flavored Gluten Free Chex Mix

Whether you’re hosting game day or just craving a savory snack, this barbecue flavored gluten free Chex mix hits all the right notes. You get that classic crunch without the gluten, and the smoky-sweet seasoning will have everyone asking for the recipe.

Ingredients

• For the dry mix:
  • 4 cups Rice Chex cereal
  • 2 cups gluten free pretzel sticks
  • 1 cup roasted salted peanuts
• For the sauce:
  • ¼ cup unsalted butter, melted
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper

Instructions

1. Preheat your oven to 250°F.
2. Line a large baking sheet with parchment paper.
3. Combine 4 cups Rice Chex, 2 cups gluten free pretzel sticks, and 1 cup roasted salted peanuts in a large bowl.
4. Whisk together ¼ cup melted unsalted butter, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp cayenne pepper in a small bowl until smooth. Tip: Make sure your butter is fully melted so the spices incorporate evenly.
5. Pour the sauce over the dry ingredients.
6. Use a rubber spatula to gently toss everything until evenly coated. Tip: Fold rather than stir to prevent breaking the cereal.
7. Spread the mixture in a single layer on your prepared baking sheet.
8. Bake for 45 minutes, stirring every 15 minutes with a spatula. Tip: Stirring ensures even browning and prevents burning.
9. Remove from the oven and let cool completely on the baking sheet, about 30 minutes.

Get ready for that addictive crunch and smoky-sweet flavor that makes this snack impossible to put down. The mix stays crispy for days if stored in an airtight container, but let’s be real—it probably won’t last that long. Try serving it in individual paper cones at your next gathering for a fun, shareable touch.

Lemon Herb Gluten Free Chex Mix

Fancy a snack that’s both zesty and satisfying? You’re going to love this homemade Lemon Herb Gluten Free Chex Mix. It’s the perfect blend of crunchy, tangy, and herby goodness that’ll have you reaching for more.

Ingredients

For the cereal mix:
– 4 cups gluten-free Rice Chex cereal
– 2 cups gluten-free pretzel sticks
– 1 cup roasted unsalted almonds
– 1 cup roasted unsalted cashews

For the lemon herb coating:
– 6 tablespoons unsalted butter
– 2 tablespoons fresh lemon juice
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried dill
– 1 teaspoon dried parsley
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 250°F.
2. Line a large rimmed baking sheet with parchment paper.
3. Combine 4 cups gluten-free Rice Chex cereal, 2 cups gluten-free pretzel sticks, 1 cup roasted unsalted almonds, and 1 cup roasted unsalted cashews in a large mixing bowl.
4. Melt 6 tablespoons unsalted butter in a small saucepan over medium heat.
5. Whisk 2 tablespoons fresh lemon juice and 1 tablespoon Worcestershire sauce into the melted butter.
6. Add 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt to the butter mixture.
7. Whisk the seasoning mixture continuously for 1 minute until well combined.
8. Pour the warm butter mixture evenly over the cereal and nut mixture.
9. Use a large spatula to gently toss everything together until all pieces are lightly coated.
10. Spread the coated mixture in a single layer on your prepared baking sheet.
11. Bake at 250°F for 45 minutes, stirring every 15 minutes with a spatula.
12. Remove the baking sheet from the oven when the mix is lightly golden and fragrant.
13. Let the Chex mix cool completely on the baking sheet for 30 minutes before serving.

Great for snacking straight from the bowl or packing for on-the-go munching, this mix stays wonderfully crunchy with that perfect balance of bright lemon and savory herbs. Try sprinkling it over salads for an extra crunch, or serve it in individual cups at your next gathering—it’s guaranteed to disappear fast!

Caramel Apple Gluten Free Chex Mix

You know that moment when you’re craving something sweet and salty but want to keep it gluten-free? Yeah, this caramel apple Chex mix is about to become your new favorite snack. It’s perfect for movie nights, fall gatherings, or just because you deserve a treat.

Ingredients

For the dry mix:
– 4 cups Rice Chex cereal
– 2 cups gluten-free pretzel sticks
– 1 cup dried apple chips, broken into bite-sized pieces
– ½ cup roasted salted peanuts

For the caramel sauce:
– ½ cup unsalted butter
– 1 cup packed light brown sugar
– ¼ cup light corn syrup
– 1 teaspoon vanilla extract
– ½ teaspoon baking soda
– ½ teaspoon cinnamon

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups gluten-free pretzel sticks, 1 cup dried apple chips, and ½ cup roasted salted peanuts in a large mixing bowl.
3. Melt ½ cup unsalted butter in a medium saucepan over medium heat.
4. Add 1 cup packed light brown sugar and ¼ cup light corn syrup to the melted butter, stirring constantly with a wooden spoon.
5. Bring the mixture to a boil and cook for exactly 2 minutes without stirring—this ensures the caramel reaches the right consistency.
6. Remove the saucepan from heat and immediately stir in 1 teaspoon vanilla extract, ½ teaspoon baking soda, and ½ teaspoon cinnamon (the baking soda will make the caramel foam up, which is normal).
7. Pour the hot caramel sauce over the dry ingredients in the mixing bowl.
8. Use a rubber spatula to gently fold everything together until all pieces are evenly coated—work quickly before the caramel sets.
9. Spread the coated mixture in a single layer on your prepared baking sheet.
10. Bake at 250°F for 45 minutes, stirring every 15 minutes to prevent burning and ensure even cooking.
11. Remove from oven and let cool completely on the baking sheet for about 1 hour—the mix will crisp up as it cools.
12. Break apart any large clusters once cooled.

Crunchy, sweet, and just salty enough, this mix hits all the right notes. The caramel coating stays crisp while the apple chips add a chewy contrast. Try serving it in individual paper cones for parties or packing it in mason jars for edible gifts—it stores beautifully for up to two weeks in an airtight container.

Mediterranean Gluten Free Chex Mix

Aren’t you tired of the same old snack mixes? This Mediterranean Gluten Free Chex Mix brings all those bright, herby flavors you love into a crunchy, addictive snack that’s perfect for movie nights or casual entertaining.

Ingredients

For the dry mix:

• 4 cups gluten-free rice Chex cereal
• 1 cup roasted chickpeas
• 1/2 cup raw almonds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds

For the seasoning:

• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried dill
• 1/4 tsp salt

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups gluten-free rice Chex cereal, 1 cup roasted chickpeas, 1/2 cup raw almonds, 1/4 cup sunflower seeds, and 1/4 cup pumpkin seeds in a large mixing bowl.
3. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, and 1/4 tsp salt until well combined.
4. Pour the seasoning mixture over the dry ingredients and toss gently with a large spoon until everything is evenly coated.
5. Spread the mixture in a single layer on your prepared baking sheet.
6. Bake for 45 minutes, stirring every 15 minutes to ensure even cooking and prevent burning.
7. Remove from the oven when the mix is lightly golden and fragrant.
8. Let the mix cool completely on the baking sheet for about 30 minutes before serving.

Zesty with herbal notes and satisfyingly crunchy, this mix offers a delightful texture contrast between the crisp cereal and chewy chickpeas. Try serving it alongside hummus and veggies for a Mediterranean-inspired snack board, or pack it for hiking trips where you need energy-packed bites.

Cheddar Jalapeño Gluten Free Chex Mix

Unbelievably addictive and perfect for game day, this Cheddar Jalapeño Gluten Free Chex Mix will disappear faster than you can make it. You get that satisfying crunch from the cereal mix combined with spicy jalapeño and sharp cheddar flavor in every handful. It’s the snack you didn’t know you needed until now.

Ingredients

• For the cereal mix:
  • 4 cups Rice Chex cereal
  • 2 cups Corn Chex cereal
  • 1 cup gluten-free pretzel sticks
  • 1 cup mixed nuts
• For the seasoning:
  • 1/4 cup unsalted butter, melted
  • 2 tbsp Worcestershire sauce
  • 1 packet (1 oz) dry cheddar cheese powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp pickled jalapeños, finely chopped
  • 1 tbsp jalapeño pickling liquid

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups Corn Chex, 1 cup gluten-free pretzel sticks, and 1 cup mixed nuts in a large bowl.
3. In a separate medium bowl, whisk together 1/4 cup melted unsalted butter and 2 tbsp Worcestershire sauce until fully combined.
4. Stir in 1 packet cheddar cheese powder, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper into the butter mixture.
5. Add 2 tbsp finely chopped pickled jalapeños and 1 tbsp jalapeño pickling liquid to the seasoning mixture.
6. Pour the seasoning mixture over the cereal mixture in the large bowl.
7. Use a large spatula to gently toss everything together until evenly coated. Tip: Toss gently to prevent breaking the cereal.
8. Spread the mixture in a single layer on your prepared baking sheet.
9. Bake for 1 hour at 250°F, stirring every 15 minutes with a spatula. Tip: Stirring ensures even baking and prevents burning.
10. Remove from oven and let cool completely on the baking sheet for about 30 minutes. Tip: The mix will crisp up as it cools.
11. Transfer to an airtight container for storage.

Very crunchy with a bold cheesy kick and just the right amount of jalapeño heat, this mix stays satisfyingly crisp for days. The combination of savory cheddar and spicy jalapeño makes it dangerously snackable straight from the bowl. Try serving it in individual paper cones at your next party for easy grabbing.

Honey Mustard Gluten Free Chex Mix

Friendly reminder that snack time just got a major upgrade with this honey mustard gluten free Chex mix. You’re going to love how these crunchy bits get coated in that sweet and tangy glaze. It’s perfect for game day, movie nights, or just because you deserve something delicious.

Ingredients

For the cereal mix:

• 4 cups Rice Chex cereal
• 2 cups Corn Chex cereal
• 1 cup gluten free pretzel sticks
• 1 cup mixed nuts

For the honey mustard glaze:

• 1/4 cup honey
• 3 tbsp Dijon mustard
• 3 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Combine 4 cups Rice Chex cereal, 2 cups Corn Chex cereal, 1 cup gluten free pretzel sticks, and 1 cup mixed nuts in a large bowl.
3. Melt 3 tbsp unsalted butter in a small saucepan over medium heat.
4. Whisk in 1/4 cup honey, 3 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until smooth.
5. Pour the warm honey mustard mixture over the cereal mixture and toss gently with a spatula until everything is evenly coated.
6. Tip: Work quickly while the glaze is warm for the best coverage without making the cereal soggy.
7. Spread the coated mixture in a single layer on your prepared baking sheet.
8. Bake for 45 minutes, stirring every 15 minutes with a spatula to ensure even cooking.
9. Tip: The mix is ready when it appears dry and has turned a golden brown color.
10. Remove the baking sheet from the oven and let the Chex mix cool completely on the pan, about 30 minutes.
11. Tip: Don’t skip the cooling step—this is when the glaze hardens and creates that signature crunch.
12. Break apart any large clusters with your hands before serving.

The finished mix has this incredible sweet-salty balance with just a hint of heat from the cayenne. You’ll love how the glaze creates these little crispy pockets around each piece. Try serving it in individual paper cones for parties or mixing it into your favorite trail mix for an extra flavor boost.

Conclusion

Amazingly, these 28 gluten-free Chex mix recipes offer endless snacking possibilities for everyone to enjoy. We hope you find some new favorites to whip up for your next gathering or cozy night in. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest so other home cooks can discover these delicious ideas too!