Low Iodine Cinnamon Pecan Trail Mix
Crunchy, warmly spiced, and genuinely satisfying, this trail mix is the kind of snack you'll find yourself reaching for all week long. Pecans bring a rich, buttery base while pumpkin seeds and sunflower seeds add serious crunch and staying power. A drizzle of maple syrup and coconut oil binds everything together in the oven, creating lightly caramelized clusters that smell absolutely incredible as they toast. Managing iodine intake often means scrutinizing packaged snacks for hidden additives, sea-derived ingredients, or iodized salt — this recipe sidesteps all of that with straightforward, whole-food ingredients and a small amount of plain fine salt. The optional dried cranberries fold in after baking, adding a pop of tartness that plays beautifully against the cinnamon and ginger. Let it cool completely on the pan and you'll be rewarded with a perfectly crisp, cluster-style mix that stores well in an airtight container for easy snacking throughout the 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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