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, sunflower seeds, and gluten free rolled oats form the base, all brought together with maple syrup and coconut oil for a naturally sweet, satisfying crunch. The trick to getting that perfect crisp is letting the mix cool undisturbed on the pan — resist the urge to stir, and you'll be rewarded with gorgeous clusters that snap just right. A pinch of salt balances the sweetness beautifully, and the optional dried cranberries add a chewy, tart contrast that takes the whole thing to another level. Store-bought trail mixes can be a minefield of hidden grains and ambiguous ingredient lists, so making your own means you know exactly what's in every handful. This recipe comes together with minimal effort and keeps well in an airtight container, making it ideal for snacking, topping yogurt, or tossing into a bag for on-the-go munching.
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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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