
Crunchy, warmly spiced, and naturally sweet, this trail mix is the kind of snack you'll find yourself reaching for all week long. Toasted pecans, pumpkin seeds, and sunflower seeds get coated in maple syrup, coconut oil, cinnamon, and a hint of ginger before hitting the oven — the result is deeply fragrant and satisfying in a way that store-bought mixes rarely manage. The trick to getting that perfect crunch is letting the mix cool undisturbed on the pan, which allows the maple syrup to set into a light, crispy coating around every nut and seed. Tossing in dried cranberries at the end adds little pops of tartness that balance the warm spice beautifully. Everything here is plant-based and built entirely around nuts, seeds, and pantry staples, so there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact from meat-processing facilities. It stores well in an airtight container, making it an easy grab-and-go option for hikes, road trips, or afternoon snack attacks.
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Learn more →8 servings










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