
Snacking can feel surprisingly limited when you're avoiding nightshades, especially with so many store-bought trail mixes hiding unexpected spices or seasonings that don't fit the bill. This homemade version keeps things beautifully simple — pecans, pumpkin seeds, sunflower seeds, and rolled oats all get tossed in maple syrup, coconut oil, warm cinnamon, and a whisper of ginger before hitting the oven. The result is a deeply toasty, lightly sweet mix that smells incredible while it bakes and crisps up perfectly as it cools on the pan. Every ingredient here is naturally free of nightshade concerns, so you can snack with zero second-guessing. The optional dried cranberries stirred in at the end add a chewy, tart contrast that makes the whole thing feel a little more special. It's the kind of snack you'll want to keep in a jar on the counter — if it lasts that long.
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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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