Capsaicin Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this baked trail mix feel more like a treat than a snack — and it absolutely delivers on both fronts. The whole thing comes together in one bowl before hitting the oven, where maple syrup and coconut oil work together to give every seed, nut, and oat a gorgeous, caramelized coating. For anyone navigating a capsaicin-free lifestyle, packaged trail mixes and snack blends can be a minefield of "spicy" seasonings, chili powders, and mystery flavorings — this one keeps things completely clear with nothing but warm, sweet spices you can see and measure yourself. The trick to getting that satisfying crunch is letting the mix cool undisturbed on the pan, which allows the maple coating to set into light, crispy clusters. Stirring in dried cranberries at the end adds a chewy, tart contrast that makes the whole batch feel a little more special. It stores beautifully in an airtight container, so you can make a batch ahead and snack confidently all week long.
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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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