Barley Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this trail mix smell absolutely incredible straight out of the oven — and it tastes even better than it smells. The base is built on pecan halves, pumpkin seeds, and sunflower seeds, all brought together with maple syrup and coconut oil for a naturally sweet, lightly caramelized coating that crisps up beautifully as it cools. Gluten-free rolled oats add just enough heartiness without any barley or barley-derived ingredients sneaking in, which is a real concern with store-bought granola and trail mix blends. The baking process is straightforward — one bowl, one pan, and a single stir halfway through — and that resting time after the oven is key to getting those satisfying crunchy clusters. A handful of dried cranberries stirred in at the end adds a pop of tartness that balances the warm spices perfectly. Keep a jar of this on the counter and it will disappear faster than you expect.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!