Dairy Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this trail mix smell absolutely incredible as it bakes — and the flavor lives up to every bit of that promise. The whole thing comes together with maple syrup and melted coconut oil as the binding agents, so there's no butter or dairy of any kind needed to get that satisfying, lightly caramelized coating. Pecans, pumpkin seeds, and sunflower seeds bring a serious crunch alongside gluten free rolled oats, making each handful genuinely filling rather than just snack-y. The trick to getting that perfect crisp is letting the mix cool on the pan undisturbed — it firms up beautifully without any extra fuss. Tossing in dried cranberries at the end adds a little chew and a pop of tartness that balances the warm spices perfectly. Store it in an airtight container and you've got a grab-and-go snack, a yogurt topper, or a lunchbox addition 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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