Chestnut Free Gluten Free Maple Pecan Trail Mix
This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with satisfying crunch from pecans, pumpkin seeds, and golden-baked oats. A quick maple-coconut oil glaze ties everything together, caramelizing in the oven into those irresistible little clusters that make homemade trail mix so much better than anything from a bag. The dried cranberries add a bright, chewy contrast, and if you toss in the dairy-free chocolate chips, you've got something that feels genuinely indulgent while still being a wholesome handful. Every ingredient here is naturally free from chestnuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a pre-mixed blend. Baking at a gentle 325°F keeps the maple coating from burning while giving the oats and nuts just enough time to turn beautifully golden — just keep an eye on it in those last few minutes. Once it cools, it firms up into snackable clusters that store well in an airtight container, making it perfect for meal prep, road trips, or lunchbox additions all week long.
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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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