Turmeric Free Cinnamon Pecan Trail Mix
Warm spices, toasty nuts, and a sticky-sweet maple glaze make this one of those snacks that disappears faster than you expect. Pecans get golden and fragrant in the oven alongside pumpkin seeds, sunflower seeds, and rolled oats, all bound together with coconut oil and a drizzle of maple syrup. Ground cinnamon and a whisper of ginger do all the heavy lifting here — no turmeric or any of the more assertive spices that tend to sneak into store-bought trail mixes and granola blends. That makes it a genuinely safe and satisfying grab-and-go option for anyone keeping a close eye on their spice intake. The trick to getting that satisfying crunch is letting the mix cool undisturbed on the pan — resist the urge to stir, and it crisps up beautifully. Toss in some dried cranberries at the end for a little chew and tartness that balances the warm, toasty base. Store it in an airtight container and you've got a 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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