Cashew Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this trail mix smell absolutely incredible while it's baking — and it tastes just as good as it smells. The base of pecan halves, pumpkin seeds, and sunflower seeds gets tossed with maple syrup and melted coconut oil before hitting the oven, creating those irresistible golden clusters that are impossible to stop snacking on. A finishing stir of dried cranberries adds a little chewy tartness that balances the warmth of the spices perfectly. So many store-bought trail mixes and granola blends sneak in cashews or are processed on shared equipment, making label-reading a frustrating chore — baking your own batch at home solves that problem entirely. The technique here is simple: coat everything evenly, spread it in a single layer, and resist the urge to stir it while it cools so the clusters have a chance to crisp up properly. It stores beautifully in an airtight container, which means you can make a big batch and have a satisfying, wholesome snack ready to grab 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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