
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 pantry staples like maple syrup, coconut oil, and a handful of seeds, so there's no dairy anywhere in sight, not even hiding in a coating or glaze. That makes it a genuinely easy grab-and-go snack for anyone who has to double-check every label at the store. The coconut oil and maple syrup work together to give each pecan and seed a light, caramelized crunch that feels indulgent without being heavy. Letting the mix cool undisturbed on the pan is the secret to getting those satisfying clusters that hold together just enough. Toss in the dried cranberries at the end for a pop of tart sweetness that balances the warm spices beautifully. Store it in an airtight container and you've got a snack that's ready whenever you need it.
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Learn more →8 servings










Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the pecan halves, pumpkin seeds, sunflower seeds, and rolled oats.
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