Pumpkin Spice Crock-Pot Chex Mix — This Crock-Pot Chex Mix is LOADED with pumpkin spice flavor! It’s so easy to make and can easily be adapted to suit the ingredients you have on hand.
Homemade Crock-Pot Chex Mix
It’s been far too long since my last slow cooker recipe. It was both a blessing and a curse that I fired up my Crock-Pot and made this pumpkin spice Chex Mix. Holy addicting.
I’ve always had a thing for Chex Mix. All the textures and flavors make it such a great snack. I decided to put a fall spin on it with this blend.
I made it by combining two types of Chex, graham crackers, honey-roasted cashews and peanuts, pretzels, dried cranberries and cherries, and over the top I drizzled a mixture of melted butter, maple syrup, brown sugar, vanilla, and pumpkin pie spice.
The maple flavor really shines, and I used one tablespoon of pumpkin pie spice, but if you want to boost the pumpkin flavor, use two tablespoons or more. The nuts and pretzels provide crunch and there’s a salty-and-sweet component that I can’t resist. The texture of the cereal is more chewy than crunchy. If you’re looking for the traditional, very dry, crunchy Chex mix, this isn’t it.
This pumpkin spice Chex Mix recipe sounds like it makes a ton, but actually it doesn’t. I filled up 3 one-quart baggies. One for us, one for teachers, and one for coaches. This would also be a great Halloween Chex Mix to hand out to trick-or-treaters or serve at a Halloween party! It’s so irresistible and will be your new favorite snack.
What’s in This Crock-Pot Chex Mix?
To make this sweet Chex Mix, you’ll need:
- Chex cereal
- Dried fruit
- Nuts
- Pretzels
- Graham crackers
- Unsalted butter
- Maple syrup
- Light brown sugar
- Pumpkin pie spice
- Vanilla extract
- Salt
How to Make Crock-Pot Chex Mix
To make this homemade Chex Mix, you’ll first need to add the cereal, dried fruit, nuts, pretzels, and graham crackers to a 5- or 6-quart slow cooker. Then, melt the butter and stir the remaining ingredients into it.
Evenly pour the butter mixture over the cereal mixture in the Crock-Pot. Gently stir with a spatula to combine, being careful not to break up the cereal.
Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. You need to cook the Crock-Pot Chex Mix until there’s no more liquid pooled on the bottom. Note that the homemade Chex Mix will not be “dry,” but instead will be more on the sticky and tacky side even when done.
Turn the sweet Chex Mix out onto a baking tray and allow to dry for at least 2 hours (overnight is better!).
Can I Make Homemade Chex Mix in the Oven?
I haven’t tested it myself, but you could probably bake this pumpkin spice Chex Mix in a 250ºF oven with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it’s done (will likely take about an hour).
Can I Make This Dairy-Free?
I’ve only ever made this Crock-Pot Chex Mix with butter, but you could try using vegetable oil or canola oil and see how it turns out.
Tips for Making Crock-Pot Chex Mix
I used two types of Chex because I refuse to buy multiple $5 dollar boxes of cereal and open them for just a cup or two. But if you want to add in Cheerios, Golden Grahams, Cinnamon Toast Crunch, or similar, they’d all be great. Same with the graham crackers, I had a package open, chopped them up, and tossed them in. They don’t hold up as well as Chex, but they’re still tasty.
I used honey-roasted cashews and honey-roasted peanuts because I had them on hand and open, but if you want to use almonds, walnuts, or omit the nuts, feel free.
Also, I used dried cherries and dried cranberries because I just made my Cinnamon Sugar Candied Nuts Trail Mix with them, but golden or regular raisins would be lovely. If you’re not a fan of dried fruit, omit.
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Maple Pumpkin Spice Crock-Pot Chex Mix
Ingredients
- 6 cups Chex cereal, I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.
- 2 cups dried fruit, I used 1 cup each dried cranberries and dried cherries; try (golden raisins, etc.)
- 1 ½ to 2 cups nuts, I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts
- 1 ½ to 2 cups pretzels
- 1 ½ chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
- ½ cup unsalted butter, melted
- ½ cup maple syrup, I used sugar-free pancake syrup
- ¼ cup light brown sugar, packed
- 1 to 2 + tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- salt, optional and to taste
Instructions
- In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
- In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
- Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
- Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don’t break the cereal.
- Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be ‘dry’ and will be more on the sticky and tacky side even when done, but do dry out more as they cool.
- Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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