Vegetarian 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'd expect. Pecans, pumpkin seeds, and sunflower seeds get tossed with coconut oil, cinnamon, and a hint of ginger before hitting a low oven, where everything slowly turns golden and fragrant. The trick is letting the mix cool undisturbed on the pan — that's what gives you those satisfying clusters that hold together without any fuss. Stirring in dried cranberries at the end adds a little chew and a pop of tartness that balances the richness of the nuts perfectly. Every ingredient here is plant-based and straightforward, so there's no need to scan labels or second-guess anything. It stores beautifully in an airtight container, making it ideal for meal prep, road trips, or just keeping a stash on the counter for the week ahead.
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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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