cook for 2 to 3 hours or until the cereal has lightly browned. Stir the chex mix every 30 minutes to ensure even coloring and to eliminate the possibility of anything burning.
Line a large baking sheet with parchment paper. Pour the chex mix onto the prepared sheet and spread evenly.
Let it cool completely before serving, about 15 minutes.
Storage: This Chex Mix recipe can be stored in an airtight container for up to a week. Just be sure to let the mix cool completely before storing.
Make Ahead: If making in advance, transfer the cooled chex mix to an airtight container and store for up to a week.
To Freeze: Transfer to an airtight, freezer safe container and freeze for up to 3 months. Sit out at room temperature until thawed. To refresh the Chex Mix, simply reheat it in the oven at 250°F for 10 to 15 minutes.
Calories: 235kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 425mg | Potassium: 188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 623IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 8mg
