Pork Free Cinnamon Pecan Trail Mix
Warm cinnamon, toasty pecans, and a hint of ginger make this baked trail mix the kind of snack you'll find yourself reaching for all day long. The combination of pecan halves, pumpkin seeds, and sunflower seeds gets tossed with maple syrup and coconut oil before hitting the oven, creating clusters that are lightly sweet, deeply nutty, and satisfyingly crunchy. Everything here is naturally free of pork and pork-derived ingredients — no gelatin coatings, no hidden additives — just wholesome pantry staples you can feel good about. The maple syrup caramelizes beautifully during baking, so keeping a close eye on those final few minutes is the key to getting that perfect golden finish without burning. Letting the mix cool undisturbed on the pan is what gives you those irresistible crispy clusters. Toss in some dried cranberries once it's cooled and you've got a sweet-tart contrast that takes the whole thing up a notch. Store it in an airtight container and you've got a grab-and-go snack ready for the week ahead.
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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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