Citric Acid Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this one of those snacks you'll find yourself reaching for all day long. Store-bought trail mixes are notoriously tricky territory — many contain citric acid as a preservative or use it to coat dried fruits, so scanning every label gets old fast. This recipe keeps things clean and straightforward, relying on maple syrup and coconut oil to bind and lightly caramelize the nuts and seeds in the oven instead. The result is a beautifully golden, subtly spiced mix with satisfying crunch from pecans, pumpkin seeds, and sunflower seeds, plus the gentle chew of rolled oats. If you choose to add dried cranberries, just look for an unsweetened or lightly sweetened variety with no citric acid listed — it's an easy swap that adds a pop of color and a little fruity contrast. Letting the mix cool undisturbed on the pan is the secret to getting those irresistible crispy clusters. Store it in an airtight container and it's ready to grab for hikes, road trips, or an afternoon pick-me-up 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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