Shellfish 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 even better than it smells. Pecans get golden and fragrant alongside pumpkin seeds, sunflower seeds, and rolled oats, 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 hold together beautifully. A pinch of salt balances the sweetness just enough to keep you reaching back in for another handful. Tossing in dried cranberries at the end adds a chewy, tart contrast that takes the whole thing to another level. Store-bought snack mixes can be a minefield of unexpected ingredients, so making your own means you know exactly what's in every bite. Batch it up, stash it in an airtight container, and you've got a go-to snack ready for hikes, road trips, or just the afternoon slump.
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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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