Celery Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this baked trail mix smell absolutely incredible as it comes out of the oven. Pecans take center stage here, getting beautifully golden and fragrant alongside pumpkin seeds, sunflower seeds, and gluten-free rolled oats — all bound together with maple syrup and coconut oil for a naturally sweet, satisfying crunch. The trick to getting that perfect crisp is letting the mix cool undisturbed on the pan, which allows the maple syrup coating to set into those irresistible clusters. A pinch of salt balances the sweetness just enough to keep you reaching back into the jar. Tossing in dried cranberries at the end adds a chewy, tart contrast that takes the whole thing to another level. Store it in an airtight container and you've got a snack that holds up beautifully all week — great for road trips, desk drawers, or just a handful between meals.
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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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