
Crunchy, warmly spiced, and genuinely satisfying, this toasted trail mix is the kind of snack that disappears fast — and for good reason. Pecans bring healthy fats and a rich, buttery bite, while pumpkin seeds and sunflower seeds add a solid hit of protein and minerals that are especially valuable when your body is working overtime to produce milk. Rolled oats round things out with slow-burning energy that helps you power through the afternoon without reaching for something less nourishing. A drizzle of maple syrup and coconut oil ties everything together in the oven, creating lightly caramelized clusters with a gentle warmth from cinnamon and ginger. The whole thing comes together on one baking sheet, and once it cools, it crisps up beautifully — no special equipment or complicated steps required. Toss in some dried cranberries at the end for a pop of tartness, or keep it as-is for a snack that travels well in a small bag or jar. It stores in an airtight container, so you can make a batch ahead and have something genuinely good on hand whenever hunger strikes between feeds.
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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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