Mustard Free 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. Pecans, pumpkin seeds, and sunflower seeds get tossed with maple syrup and melted coconut oil before hitting a 325°F oven, where everything slowly turns golden and fragrant. The maple syrup caramelizes just enough to bind the mix into satisfying little clusters that crisp up beautifully as they cool. For anyone navigating condiment-heavy snack aisles where mustard can sneak into spice blends and seasoned mixes, making this at home means you control every single ingredient. The spice profile here sticks to cinnamon and ginger — nothing more, nothing less — so there's no guesswork involved. Toss in some dried cranberries at the end for a pop of tartness that plays perfectly against the warm, nutty base. Store it in an airtight container and you've got a genuinely craveable snack 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!