Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil.
In a large bowl, stir together the cereals, almonds, peruvian corn nuts, and rye chips.
In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, and garlic powder. Pour over the cereal mixture and, and using a spatula, gently stir to combine, making sure that the mixture is evenly moistened. Be gentle so you don’t crush the cereal.
Bake for 1 hour, stirring every 15 minutes. Enjoy warm or cooled. If you have leftovers, store in an airtight container at room temperature for up to 2 weeks.