Low Sodium Cinnamon Pecan Trail Mix

Total time40 min

Prep time10 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

2 cups pecan halves
Diamond of California Chopped Pecans – 8 Oz.Fisher Chopped Pecans Fisher Pecan Halves Diamond of California Pecans Chopped - 2.25 Oz Nature's Eats Pecan Halves
See all
½ cup raw pumpkin seeds (pepitas)
½ cup raw sunflower seeds
½ cup gluten free rolled oats
3 tbsp maple syrup
1 tbsp coconut oil, melted
1 ½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp ground ginger
½ cup dried cranberries, unsweetened or lightly sweetened (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the pecan halves, pumpkin seeds, sunflower seeds, and rolled oats.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!