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A delicious crunchy spicy gluten free and dairy free snack.
Servings 1 batch


  • 3 cups Corn Chex
  • 3 cups Rice Chex
  • 2 cup Cheerios plain
  • 2 cups Pretzel bite size
  • 1 cup Spanish peanuts
  • 1/3 cup Coconut oil
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Smoked paprika optional
  • 1/4 teaspoon Cayenne pepper optional


  • Preheat oven to 300ºF. Line a full sheet pan with parchment paper.
  • Measure out cereal, pretzels and peanuts into a large bowl or directly onto the full sheet pan.
  • Combine coconut oil, Worcestershire sauce and spices in a measuring cup. Stir well then pour over cereal mixture.
  • I much prefer pouring directly over the the cereal mixture on the pan instead of in the bowl, for two reasons. First I don't want to waste a drop of the sauce in the bowl and second I don't want to break up the Chex cereals when stirring.
  • Use a rubber spatula to lightly toss the mixture until all is coated. I also use the rubber spatula to lightly scrape the liquid off the parchment paper to fold over the cereal mixture. To keep the cereal from scattering off the pan gently lift the parchment paper on whichever side you're working on.
  • Place in a preheated oven at 300ºF and bake for 45 to 50 minutes stirring every 10 to 15 minutes. Watch closely to make sure it doesn't get too brown.
  • Let cool completely in the pan before storing in an airtight container.