
Crunchy, sweet, and just a little salty, this trail mix hits every snack craving without a single sketchy additive in sight. BHA and BHT are synthetic preservatives found in a surprising number of packaged snack mixes and flavored nuts, so making your own is genuinely the easiest way to sidestep them entirely. Here, pure maple syrup and coconut oil do the heavy lifting as a natural binder and flavor base, coating the pecans, oats, and pumpkin seeds in a glossy, caramelized layer that firms up beautifully as it cools. The low-and-slow oven temperature keeps everything toasty without burning the maple coating — though the recipe wisely warns you to keep a close eye toward the end. Dried cranberries fold in after baking so they stay plump and chewy, and optional dairy-free chocolate chips make the whole thing feel a little more indulgent. Once it's cooled and clustered, it stores well in an airtight container, meaning you've got a clean, preservative-free snack ready to grab whenever hunger strikes.
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Learn more →8 servings









Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
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.
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