One Pot Dutch Oven Chex Mix {Dairy-Free, Nut-Free, Peanut-Free}



Chex mix makes an easy and affordable snack to share with others, and who doesn't love a good dose of salt every once in awhile!


My husband likes me to make this with all the Chex varieties: corn, rice, and wheat. But if you can't have one of those, just substitute it with more of a kind that you can have. 

We also add pretzels, plain Cheerios, and now Stacy's Bagel Chips

To make this dairy-free, use dairy-free butter of your choice and spice brands that you trust. 


Our chex mix is also nut-free because of my son's nut allergy. We could add peanuts, but it's hard to find them not processed in a plant with nuts so we don't mind leaving them out. 

I make this chex mix in one pot, my 6 quart cast iron dutch oven. Less mess, moves from stove to oven, big enough to handle large batches of chex mix, AND pretty enough to serve from. 


For our recipe, we increase the spices and butter from the recipe on the box. Super tasty!

If you don't have a dutch oven, just make your Chex mix according to the directions on Chex cereal boxes. 

And if you're craving something sweet, try dairy-free puppy chow with Chex. 

Dairy-Free & Nut-Free Chex Mix
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup plain Cheerios
1 cup bite size pretzels
1 cup bagel chips

8 tablespoons dairy-free butter
2.5 tablespoons worcestershire sauce
2 teaspoons Lawry's seasoned salt
1 teaspoon garlic powder
3/4 teaspoon onion powder

Preheat oven to 250. 

In a large dutch oven, melt the butter on the stove on medium heat. Once melted, stir in the spices and take off the heat.

Pour the cereals, pretzels, and bagel chips over the melted butter and spices. Toss all the ingredients with a large spatula until all the dry ingredients are coated in the butter and spice mixture. 

Put the dutch oven of chex mix into the heated oven for 45 minutes, stirring with the spatula every 15 minutes. 

Spread the chex mix out on paper towels to cool for 15 minutes. 

You can serve it from your dutch oven but store leftovers in an airtight container overnight. 



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Original Post:  12/21/12

3 comments:

Mandy said...

yum!

Unknown said...

Sorry to read that Miles had a reaction to cashews. My son, Drew, has been allergic to peanuts since he was a baby, but I didn't realize at first that most people with a peanut allergy are also allergic to tree nuts. In my food allergy innocence, I tried almond butter as a substitute for peanut butter and... Drew had NO reaction! Since then, I've learned more about nut allergies and found out that Drew is allergic to most tree nuts (walnuts, pecans, cashews) in addition to peanuts. (He had a reaction to cashews, even after an allergy test for cashews came back negative.) But he has always been able to eat ALMONDS. After researching online, I learned that almonds are relatives of stone fruits such as apricots, peaches, and cherries. Made sense to me since Drew has never been allergic to any stone fruit, even though he has had several other fruit and veggie allergies, including tomatoes, banana, and pineapple. So for over 10 years now, Drew has enjoyed almond butter, almond pie, and many cookies and cakes with almonds. You might want to talk to the allergist to see if Miles could safely "challenge" almonds. For our family, knowing Drew can eat almonds has been a blessing.

Jamie Kaufmann said...

Thank you for sharing that info. It does make sense. Miles has always drank almond milk ok. When the allergist told us to stay away from all tree nuts (cashew was a 4 on the skin)...he asked her about almond milk. She then said as long as there are no problems with it, continue with almond milk. Miles also outgrew peanut at age 1 or 2. So he eats peanuts fine. It's just a matter of finding peanuts not processed with tree nuts. ;) I wondered about sticking with almond milk but your info helps me feel better about it. Hard to give up our yummy milk! :) Thanks, again!