Black Pepper Free Gluten Free Maple Pecan Trail Mix
This toasty, maple-glazed trail mix is the kind of snack that disappears fast — sweet, nutty, and just a little salty in all the right ways. Pecans and pumpkin seeds get coated in a glossy mix of pure maple syrup and coconut oil, then baked low and slow until everything turns golden and fragrant. A dusting of cinnamon ties it all together, and the dried cranberries stirred in at the end add a bright, chewy contrast to the crunchy clusters. For anyone navigating a black pepper sensitivity, this recipe is a genuinely clean option — every ingredient is straightforward, and there's no seasoning blend or spice mix hiding an unwanted kick. The optional dairy-free chocolate chips make it feel a little indulgent without complicating the ingredient list at all. Make a big batch on the weekend and you'll have a grab-and-go snack ready for the whole week.
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!