Eggless 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. Maple syrup and melted coconut oil do all the heavy lifting here, binding everything together and creating those irresistible golden clusters without a single egg in sight. Many store-bought granola mixes and trail blends sneak in egg whites as a binder or glaze, so making your own batch at home is a genuinely smart move. The combination of pecan halves, pumpkin seeds, and sunflower seeds gives you a satisfying mix of textures, while the rolled oats add just enough chew to round things out. A quick stir halfway through baking ensures even toasting, and the key is letting it cool undisturbed so everything crisps up perfectly. Toss in some dried cranberries at the end for a pop of tartness that plays beautifully against the warm spices. Store it in an airtight container and you've got a snack that's ready to grab whenever hunger strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!