Brazil Nut Free Cinnamon Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are processed on shared lines with a long list of tree nuts, making it genuinely hard to find a safe, satisfying option. This homemade version keeps things clean and delicious, built around toasty pecans, pumpkin seeds, and sunflower seeds for a satisfying crunch in every handful. A drizzle of maple syrup and melted coconut oil binds everything together before it hits the oven, while cinnamon and a hint of ginger give the whole batch a warm, almost dessert-like aroma as it bakes. The trick of letting it cool undisturbed on the pan is what creates those irresistible clusters that make this feel more like a treat than a snack. Tossing in dried cranberries at the end adds a pop of chewy tartness that balances the richness of the nuts and seeds beautifully. It comes together with minimal effort and stores well in an airtight container, making it perfect for lunchboxes, road trips, or just keeping on the counter for whenever hunger strikes.
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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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