This blog post is sponsored by Chex™. All opinions and words shared are my own 🙂
I’ve been craving a college snack lately — one I haven’t stopped thinking about since my freshman year at Oregon State. Time has flown, but those memories of snacking with roommates are vivid. My freshman roommate’s mom used to send gallon Ziplocks full of this mix, and it got us through many late-night study sessions and finals. I wanted to recreate that beloved snack in a way that fits my current gluten- and dairy-free lifestyle.
Thankfully Chex™ makes Rice Chex, which is gluten-free and perfect for remaking classic mixes. I used plain Rice Chex for this roasted Chex mix because its neutral flavor lets you adapt the mix to sweet or savory preferences. I also used a mix of nuts and seeds — cashews, Brazil nuts, pecans, peanuts, and pumpkin seeds — and a small amount of ghee for richness. If you avoid dairy, refined coconut oil or avocado oil work well as substitutes.
May is Celiac Awareness Month, so this recipe is a friendly reminder that gluten-free options can still deliver the comforting flavors of nostalgic snacks. Celiac disease affects many people and requires strict avoidance of gluten, but even those with non-celiac gluten sensitivity can benefit from alternatives like Rice Chex. I’m sharing this recipe to show how simple swaps and fewer ingredients can recreate favorites without sacrificing taste.
This roasted Chex mix is easy to make and stores well. It’s great to keep in an airtight container or reusable bag, and it even freezes nicely if you want to make large batches. My household can’t keep our hands out of it once it’s ready, and I think you’ll understand why after trying it.
The method is straightforward: melt your chosen oil or ghee, stir in seasonings and Worcestershire, combine with the dry ingredients, and roast. Bake the mix at a low temperature, stirring occasionally so it toasts evenly and develops flavor.
Toss it in the oven for 45 minutes, stirring every 15 minutes, then let it cool for a few minutes before serving. Below is the full recipe with ingredient amounts and step-by-step instructions so you can recreate this gluten-free, dairy-free roasted Chex mix at home. Enjoy!
Roasted Chex Mix (GF, DF)
Ingredients
- 4 cups RiceChex™
- 1 cup gluten-free pretzels
- 3/4 cup Brazil nuts
- 1/2 cup pecans
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/3 cup pumpkin seeds
- 1/3 cup ghee, (or substitute coconut oil or avocado oil)
- 1 tbsp Worcestershire sauce
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 3/4 tsp pink salt or sea salt
Gluten-Free Worcestershire Sauce
- 1/2 cup apple cider vinegar
- 2 tbsp tamari soy sauce
- 2 tbsp water
- 1 tbsp molasses
- 1/4 tsp dry mustard
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp pepper
- 1/8 tsp cinnamon
Instructions
GF Worcestershire Sauce
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Add all ingredients to a medium saucepan and stir thoroughly. Bring to a boil, stirring consistently, then simmer for 1 minute. Let the sauce cool, refrigerate, and shake well before using.
Chex Mix
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Preheat oven to 300°F (150°C).
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Combine Rice Chex™ with the nuts, seeds, and pretzels in a large bowl.
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In a small saucepan over low heat, melt ghee (or your chosen oil). Stir in 1 tablespoon Worcestershire sauce (or the gluten-free sauce) and the seasonings. Remove from heat and pour evenly over the dry mixture, stirring gently to coat.
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Line a sheet pan with parchment paper. Spread the coated mix evenly across the pan.
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Bake for 45 minutes, stirring every 15 minutes so the mix toasts evenly.
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Allow to cool 5–10 minutes before serving. Store in an airtight container for several weeks or freeze for longer storage.