Cashew Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that process cashews and other tree nuts, making label-reading a part-time job. This homemade version keeps things clean by building around pecans, pumpkin seeds, and gluten free oats — no cashews anywhere in sight, from the first ingredient to the last. The magic is in the maple-coconut glaze: just a quick stir over low heat, and you have a sticky, fragrant coating that toasts up beautifully in the oven and forms those satisfying little clusters as it cools. Cinnamon and sea salt round out the sweetness so it never tips into candy territory, and the dried cranberries add a bright, chewy contrast once everything comes out of the oven. If you want to push it over the top, a handful of dairy free chocolate chips stirred in at the end makes this feel genuinely indulgent. It travels well in a sealed bag, holds up at room temperature, and works just as well as a quick breakfast as it does a midday snack.
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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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