Celery 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, gluten free oats, and pumpkin seeds get tossed in a warm maple-coconut oil glaze, then baked low and slow until everything turns golden and fragrant. The cinnamon and sea salt balance the sweetness perfectly, and the dried cranberries stirred in at the end add a chewy, tart contrast that keeps every handful interesting. Optional dairy free chocolate chips make it feel a little indulgent without tipping it into dessert territory. Every single ingredient here is naturally free from celery and celery derivatives — no hidden seasonings, no spice blends to second-guess, just clean, whole-food components you can verify at a glance. It comes together in one bowl and one pan, making it an easy weekend project that pays off for days of grab-and-go snacking. Store it in an airtight container and it holds up beautifully, making it just as good on day five as it was fresh from the oven.
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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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