Pescatarian Cinnamon Pecan Trail Mix
Crunchy, warmly spiced, and just sweet enough, this toasted trail mix is the kind of snack you'll find yourself reaching for all week long. Pecans get golden and fragrant in the oven alongside pumpkin seeds, sunflower seeds, and rolled oats, all brought together with maple syrup, coconut oil, cinnamon, and a hint of ginger. The trick is letting it cool undisturbed on the pan — that's what gives you those satisfying crispy clusters instead of a soft, chewy mess. Tossing in dried cranberries at the end adds a pop of tartness that balances the warm spice beautifully. Every ingredient here is completely plant-based, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. It stores well in an airtight container, making it ideal for meal prep, road trips, or just keeping a stash on the counter for snack emergencies.
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!