Almond Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that process tree nuts of every variety, making label-reading a genuine chore. This version keeps things clean by building around pecans, gluten free oats, and pumpkin seeds — no almonds, no almond flour, no almond oil hiding anywhere in the mix. A quick stovetop blend of pure maple syrup and coconut oil acts as the glue, coating every oat and seed before the whole thing goes into a low oven until golden and fragrant. The result is a lightly crunchy, naturally sweetened snack with warm cinnamon running through every bite. Dried cranberries fold in after baking for a chewy, tart contrast, and a handful of dairy free chocolate chips can take it over the top if you're feeling indulgent. It stores beautifully in an airtight container, so you can make a batch on Sunday and have grab-and-go snacking covered all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups raw pecan halves
- 1 cup gluten free oats
- ½ cup raw pumpkin seeds
- 3 tbsp pure maple syrup
- 1 tbsp coconut oil
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¾ cup dried cranberries
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the maple syrup and coconut oil, stirring until the coconut oil is fully melted and the mixture is smooth, about 1 minute. Remove from heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!