BHA & BHT Free Cinnamon Pecan Trail Mix
Packaged snack mixes are one of the sneakiest sources of synthetic preservatives, with BHA and BHT showing up in the oils used to roast nuts or coat dried fruits. Making your own from scratch is the cleanest workaround, and this warm, spiced mix delivers on every level. Pecans, pumpkin seeds, and sunflower seeds get tossed with maple syrup, coconut oil, cinnamon, and a hint of ginger before going into the oven — the result is deeply toasty, lightly sweet, and absolutely addictive. The maple syrup caramelizes just enough during baking to create those satisfying little clusters that make homemade trail mix so much better than anything off a store shelf. Letting it cool undisturbed on the pan is the secret to getting that perfect crunch without any extra fuss. Toss in some unsweetened dried cranberries at the end for a pop of tartness that balances the warm spices beautifully. Store it in an airtight container and you've got a grab-and-go snack you can feel genuinely good about.
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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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