Fall Chex Mix Recipes I’m Making for the 3rd Time This Week

I’ve found that these mixes are the perfect blend of easy prep and delicious flavor, making them ideal for busy weeknights or last-minute hostess gifts.

With a mix of nuts, cereals, and seasonal spices, these recipes bring that nostalgic fall feeling to your kitchen in under an hour.

Why I Can’t Stop Making These Cookies

• Quick to prepare with pantry staples you probably already have
• Flavor twists like cinnamon, maple, and pumpkin spice that feel special but not fussy
• Uses common ingredients, perfect for last-minute snacks or grazing bowls
• Kid-friendly crunch and sweetness that satisfies all ages
• Brings all the warm fall vibes without feeling heavy or overly sweet

What Type of Main Ingredient Should I Use?

Chex cereal is the star here, so choosing the right type matters. Traditional rice or corn Chex works best for that light, crispy crunch. Whole-grain or multi-grain Chex options add a nuttier flavor and heartier texture, which pairs nicely with fall spices.

If you’re using any nuts or dried fruit as supplements, go for fresh, raw nuts instead of roasted or salted when possible you want control over the seasoning. For dried fruit, pick plump, soft varieties; if frozen fruit is your only option, thaw completely, drain, and pat dry to avoid sogginess.

Options for Ingredient Alternatives

• Swap butter for coconut oil for a dairy-free version; chill before mixing to firm it up
• Use white chocolate chips or butterscotch chips instead of semi-sweet for a sweeter twist
• Swap cow’s milk for almond or oat milk if needed, especially for any glaze or binding element
• Use vanilla or maple extract to enhance warm fall flavors differently
• Fresh cranberries can replace dried if roasted slightly beforehand to reduce moisture

The Biggest Challenges While Baking

• Folding in delicate ingredients like nuts or dried fruit too early can crush them; add these last and gently
• Using butter that’s too warm leads to oily, greasy mix; keep it cool but pliable
• Overmixing can break down the cereal and nuts, resulting in mushy texture stop once ingredients are combined
• If your mix feels dry or dust-like, add 1 tablespoon of milk or melted butter at a time to moisten
• Chilling the mix or dough for 30 minutes before serving helps all flavors meld and the texture crisp up

Storage & Freezing Instructions

Store your finished fall chex mix in an airtight container at room temperature for up to 1 week. For longer freshness, keep it in the fridge sealed tightly for 2 weeks. To freeze, layer the mix between sheets of parchment in a freezer-safe bag or container. It will keep well for 2 months and can be thawed at room temperature before serving.

If you prepare a dough or wet mix base for any coated versions, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or toasting.

Estimated Nutrition

This batch makes roughly 8 cups of fall chex mix. The entire recipe contains about 1200 calories, 60 grams of fat, 140 grams of carbohydrates, and 20 grams of protein depending on add-ins.

Per serving (about 1 cup or 30 g), expect:

• 150–160 calories
• 7–8 grams fat
• 18 grams carbohydrates
• 3 grams protein

Values will vary slightly based on specific cereals and mix-ins used.

Ingredients

• 5 cups Chex cereal, mixed varieties (rice, corn, or multi-grain) (500 g)

• 1 cup nuts (pecans, walnuts, or almonds), roughly chopped (120 g)
• 1 cup pretzel sticks or twists, broken into smaller pieces (50 g)
• 1/2 cup dried cranberries or raisins (65 g)
• 6 Tbsp unsalted butter, melted (85 g)
• 2 Tbsp brown sugar, packed (27 g)
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine your Chex cereals, nuts, pretzel pieces, and dried fruit. Toss gently to mix.
3. In a small bowl, whisk together melted butter, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract until smooth.
4. Pour the butter mixture evenly over the dry ingredients. Use a spatula to fold everything gently until the cereal mix is well coated.
5. Spread the coated mixture evenly on the prepared baking sheet in a single layer to ensure crispiness.
6. Bake for 45 minutes, stirring every 15 minutes to prevent burning and promote even toasting.
7. Remove from oven and let cool completely on the baking sheet. Once cooled, transfer to an airtight container.

Tips, Variations & Serving Ideas

• Add a handful of white chocolate chips or candy corn after baking for festive sweetness
• Use gluten-free pretzels and cereals to make it allergy-friendly
• Serve in small bowls alongside spiced cider or hot chocolate for cozy gatherings
• Underbake slightly for chewier texture, but keep stirring frequently
• Toss with chopped dried apricots or apple chips for a fruity twist
• Store separately from wet mix-ins if prepping a party mix with added dips
• Drizzle with melted caramel or maple glaze for extra indulgence

FAQs

Q: Can I make this fall chex mix vegan?
A: Yes, swap butter for coconut oil and double-check that your cereal and add-ins do not contain dairy.

Q: How long does the chex mix stay fresh?
A: At room temperature in an airtight container, it stays fresh and crunchy up to 1 week. Refrigeration extends shelf life to 2 weeks.

Q: Can I add spicy ingredients?
A: Absolutely! Try a pinch of cayenne pepper or smoked paprika for a sweet and spicy combo.

Save This for Later (Pinterest)

Love these cozy fall chex mix recipes? Don’t forget to save this recipe to your fall snack board on Pinterest so you can quickly find it when cravings hit! Share it with friends who crave seasonal flavors too.