Chicken Free Cinnamon Pecan Trail Mix
Warm spices, toasty nuts, and a satisfying crunch — this trail mix hits every note you want from a grab-and-go snack. Pecans, pumpkin seeds, and sunflower seeds get tossed with maple syrup, coconut oil, cinnamon, and a hint of ginger before going into the oven, where they transform into something genuinely irresistible. The whole thing is built entirely from plants, so there's zero concern about any poultry-derived ingredients sneaking in — no broths, no fats, nothing to second-guess. A quick bake at 325°F lets the maple syrup caramelize just enough to bind everything into light, snackable clusters that crisp up beautifully as they cool. Stirring in dried cranberries at the end adds a pop of tart sweetness that balances the warm spice perfectly. Store it in an airtight container and you've got a wholesome, craveable snack ready to go 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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