Citrus Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this trail mix smell absolutely incredible straight out of the oven — and it tastes just as good as it smells. Many store-bought snack mixes sneak in citrus-derived flavorings, ascorbic acid, or fruit oils that can be hard to spot on a label, so making your own is a genuinely smart move. Every ingredient here is straightforward: nuts, seeds, oats, maple syrup, coconut oil, and spices — nothing that should raise any red flags. The maple syrup and coconut oil work together to create a light, caramelized coating that crisps up beautifully as the mix cools on the pan. Stirring halfway through baking keeps everything toasting evenly, and that final hands-off cooling time is what gives you those satisfying crunchy clusters. Toss in the optional dried cranberries once it's fully cooled for a pop of chewy sweetness that rounds out every handful. Store it in an airtight container and you've got a reliable, grab-and-go snack ready for the whole week.
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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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