Capsaicin Free Gluten Free Maple Pecan Trail Mix
Crunchy, sweet, and deeply satisfying, this toasted trail mix is the kind of snack you'll find yourself reaching for all week long. Pecans, pumpkin seeds, and gluten free oats get tossed in a simple maple-coconut oil glaze, then baked low and slow until everything turns golden and fragrant. The cinnamon adds warmth without any heat, making this a genuinely comfortable choice for anyone avoiding capsaicin — no chili, no pepper, no hidden spice surprises. Dried cranberries bring a pop of tartness once the mix cools, and a handful of dairy free chocolate chips can take it somewhere almost dessert-like if you're feeling indulgent. Because you're making it yourself, you control every single ingredient, which is a real relief when store-bought snack mixes so often sneak in unexpected seasonings. Let it cool completely before packing it up and the clusters firm into satisfying little bites that hold together beautifully in a bag or jar.
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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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