Alpha Gal Friendly Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this baked trail mix the kind of snack you'll find yourself reaching for all day long. Managing alpha-gal syndrome means staying vigilant about mammalian products — including hidden dairy, gelatin, and certain additives that sneak into packaged snack mixes — so making your own is genuinely the smarter move. Every ingredient here is plant-based and straightforward: nuts, seeds, oats, maple syrup, and coconut oil, with no animal-derived binders or coatings to worry about. The maple syrup and coconut oil work together to create that irresistible glossy, slightly caramelized crunch you'd expect from a premium store-bought mix, minus the label anxiety. Baking low and slow at 325°F lets everything toast evenly, and the trick of letting it cool undisturbed on the pan is what gives you those satisfying clusters. Toss in the dried cranberries at the end for a pop of tart sweetness that balances the warm spice perfectly. Store it in an airtight container and you've got a safe, craveable snack ready to grab whenever hunger hits.
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Learn more →Ingredients
8 servings
- 2 cups pecan halves
- 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
- 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.
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