This fall-flavored gluten-free snack mix is crunchy, salty-sweet, and has just the right amount of warm spice. Each handful has the toasty flavor of roasted pumpkin seeds, a hint of maple, and a little smoky kick that keeps you reaching back for more. It is quick to make, easy to customize, and the kind of fall party mix that disappears fast at game day or family gatherings.
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❤️ Sandi’s Recipe Summary
I am a big snacker. Give me a bowl of snack mix, and I am happy. One thing I love about snack mixes is how easily they can be varied to suit the seasons, holidays, and other occasions. If you are a Chex snack mix person, this is a fun flavor twist on a classic! Bring it to your next game day celebration and watch it disappear.
I include an optional flavor twist using smoked paprika, which gives depth and balances the sweetness, while cayenne adds a subtle heat that builds. These are optional, or you can use one or the other.
Check out all of my gluten-free appetizer recipes for more party snack options.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Pretzels – Any brand of gluten-free pretzels will work, as well as any shape. I used Snyder’s Gluten-Free Pretzel Sticks.
- Rice or Corn Chex – This cereal is labeled gluten-free and adds some great crunch to this party mix.
- Roasted Pumpkin Seeds – Use unshelled pepitas; I used roasted and salted seeds.
- Maple Syrup – Use pure maple syrup; it makes a big difference in flavor. Pure maple syrup not only adds sweetness but also helps the glaze caramelize and coat the mix evenly.
- Brown Sugar – I used light brown sugar, but either light or dark works well.
- Butter – Use salted or unsalted butter. If you use salted butter, omit the additional salt.
- Seasonings – Smoked Paprika, Cinnamon, Cayenne.
How to Make a Fall Gluten-Free Party Mix (Step-By-Step)
Step 1: In a large mixing bowl, add the Chex cereal, roasted pepitas, and the gluten-free pretzels.
Step 2: In a small saucepan, combine the maple syrup, butter, cinnamon, brown sugar, smoked paprika, and optional cayenne pepper. Cook on low heat until all of the ingredients are melted. Let it simmer for 5 more minutes, then remove it from the heat. This allows the sauce to slightly thicken.
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Step 4: Remove the sauce from the stove and drizzle it over the cereal mix. Stir well so the Chex mix is coated in the syrup.
Step 5: Spread the wet snack mix on a parchment paper lined cookie sheet. The parchment paper makes clean up so much easier!
Step 6: Bake the snack mix with Chex cereal at 300ºF for 10 minutes. Remove it from the oven and gently mix it around so that both sides bake evenly. Bake another 10 minutes.
Step 7: Remove the mix from the oven and allow it to cool. Add the chocolate chunks and dried cranberries. Toss to mix and serve.
Optional Snack Mix Add Ins:
- Crispy Chick Peas (Make these Air Fryer Chick Peas with oil and salt)
- Gluten-Free Cheez Its
- Diced Dried Apples
- Gluten-Free Bagel Chips
Storage Tips
Store in an airtight container. This gluten-free snack mix will keep fresh for up to 7 days.
More Delicious Gluten-Free Fall Recipes:
- Gluten-Free Apple Cider Donuts
- Easy Gluten-Free Beef and Shells One-Pot Meal
- Gluten-Free Pumpkin Whoopie Pies
Love This Recipe?
💬 Did you make this gluten-free snack mix recipe? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Quick and Easy Gluten-Free Fall Snack Mix
Ingredients
- 4 cups Chex Cereal Rice or Corn
- 1 cup roasted pepitas
- 1 ½ cups gluten-free pretzels
Syrup
- ¼ cup pure maple syrup
- 2 tablespoons unsalted butter
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4-1/2 teaspoon cayenne pepper optional
- ¼ teaspoon smoked paprika optional
- ⅛ teaspoon salt omit if using salted butter
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Instructions
- Add the Chex cereal, roasted pepitas, and gluten-free pretzels to a large mixing bowl.
- In a small saucepan, combine maple syrup, butter, brown sugar, cinnamon, smoked paprika, and optional cayenne. Heat on low until they are melted together, then let it gently simmer for 5 minutes to thicken slightly.
- Pour the warm syrup over the cereal mixture and stir until everything is evenly coated.
- Spread the coated mix onto a parchment-lined baking sheet. Bake it at 300ºF for 10 minutes, stir, and then continue baking for an additional 10 minutes.
- Remove from the oven, let cool completely, then toss in the chocolate chunks and dried cranberries.
Notes
- The smoked paprika and cayenne are optional. Use both as I did, one or the other, or omit them both.
- Feel free to add in other mix-ins like my Gluten-Free Cheez Its, Gluten-Free Bagel Chips, Fried Crispy Chick Peas, or dried apple bits.
- Store leftovers in an airtight container. They will keep fresh for up to 7 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
