Sesame Free Cinnamon Pecan Trail Mix
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, and sunflower seeds get tossed with maple syrup and coconut oil before hitting a 325°F oven, where they slowly caramelize into something genuinely snack-worthy. The maple syrup is the secret here: it coats every seed and oat with a light, sticky glaze that crisps up beautifully as the mix cools on the pan. Store-bought trail mixes can be a minefield when you're avoiding sesame, since tahini, sesame oil, or seeds often sneak into the ingredient list or shared production lines. Making your own batch at home means you control every single ingredient, and this one keeps it clean with pantry staples that are easy to source safely. Toss in the optional dried cranberries once everything has cooled for a pop of tart sweetness that balances the warm spices perfectly. Store it in an airtight container and you've got a grab-and-go snack that holds up all week.
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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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