Seed Oil Free Cinnamon Pecan Trail Mix
Most packaged trail mixes and granola blends rely on canola, sunflower, or other refined vegetable oils to bind everything together — which makes them a hard pass if you're keeping those oils out of your kitchen. This recipe swaps all of that out for coconut oil, which does a beautiful job of helping the maple syrup and warm spices cling to every pecan and seed. The result is a toasty, fragrant mix with deep cinnamon warmth, a hint of ginger, and just enough sweetness to feel like a treat without going overboard. Pecans bring a rich, buttery crunch, while pumpkin seeds and sunflower seeds add satisfying texture and a little extra heartiness from the rolled oats. The maple syrup caramelizes gently in the oven, so you get those irresistible golden clusters that crisp up beautifully as the mix cools on the pan. A handful of unsweetened dried cranberries stirred in at the end adds a bright, chewy contrast that ties the whole thing together. Make a batch on the weekend and you'll have a genuinely clean, craveable snack ready to grab all week long.
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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)
Can be omitteddried cranberries
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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