Pistachio Free Cinnamon Pecan Trail Mix
Trail mix from a bag often comes with a frustrating caveat — shared facilities, mystery nuts, and the nagging feeling that something in there shouldn't be. This homemade version puts you fully in control, built around buttery pecans, pumpkin seeds, and sunflower seeds with zero pistachios in sight. The magic happens in the oven, where a coating of maple syrup, coconut oil, warm cinnamon, and a whisper of ginger transforms simple ingredients into something deeply toasty and fragrant. Stirring halfway through and then leaving it completely undisturbed as it cools is the key to getting those satisfying crispy clusters. The optional dried cranberries stirred in at the end add a little chew and a pop of tartness that balances the warm spice beautifully. Store it in an airtight container and you've got a snack that works just as well on a hike as it does grabbed by the handful from the kitchen counter.
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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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