1-First Step: Combine cereal, pretzels, oat cereal, and peanuts in a slow cooker bowl. Measure dry ingredients first to get an even distribution of corn, rice, and wheat cereals.

2-Second Step: In a separate bowl, whisk melted butter with seasoned salt until dissolved, then stir in Worcestershire sauce. Add garlic powder if using for an extra layer of savory flavor. Make sure the butter is fully melted so it coats evenly.

3-Third Step: Drizzle the butter mixture evenly over the cereal mix and toss gently for about one minute to coat. Use a rubber spatula and toss slowly to keep cereal pieces whole and evenly coated. If you need to, stir in two or three passes rather than frantic mixing.

4-Fourth Step: Cover and cook on low for 3 hours. Low heat gives a gentle roast without burning, and it helps the seasonings set into the cereal.

5-Fifth Step: Stir the mixture every hour and twice during the final hour to prevent burning. For example, stir at the 1-hour mark, 2-hour mark, then at 2 hours 30 minutes and 2 hours 45 minutes if possible. This schedule keeps the bottom from browning too much and distributes heat.

6-Final Step: After cooking, spread the mix on baking sheets or parchment paper to cool to room temperature. Break apart clumps as it cools and let it sit about 20 to 30 minutes. Once cooled, store in a sealed container for up to three weeks.