Macadamia Free Cinnamon Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that handle all kinds of tree nuts, making label-reading a real chore. This homemade version keeps things clean and intentional — pecans, pumpkin seeds, and sunflower seeds form a satisfying, crunchy base without any of the nuts you're trying to avoid. A drizzle of maple syrup and melted coconut oil binds everything together before it hits the oven, and the warm cinnamon-ginger spice blend makes the whole kitchen smell incredible while it toasts. Stirring halfway through and watching those last few minutes is the key move — the maple syrup caramelizes fast, giving you that gorgeous golden crunch without tipping into burnt. Once it cools on the pan, the clusters firm up beautifully on their own, and tossing in dried cranberries at the end adds a little chewy sweetness that balances the savory-spiced nuts perfectly. Store it in an airtight container and you've got a snack that's ready to grab for hikes, road trips, or just an afternoon pick-me-up all week long.
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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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