Brazil Nut Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize how many store-bought bags sneak in Brazil nuts or process everything on shared lines with them. This homemade version keeps things clean and delicious, built around toasted pecans, gluten free oats, and pumpkin seeds all bound together with pure maple syrup and coconut oil. The result is a lightly sweet, warmly spiced mix with satisfying crunch in every handful. Baking it low and slow at 325°F lets the maple coating caramelize without burning, and stirring halfway through ensures every piece gets that gorgeous golden finish. Once it cools, the clusters firm up beautifully, and the dried cranberries add a bright, chewy contrast that keeps you reaching back in for more. The optional dairy free chocolate chips take it over the top if you want something that feels a little more indulgent. Portion it into bags for on-the-go snacking or keep a jar on the counter — either way, it disappears fast.
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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.
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