
This trail mix is the kind of snack that disappears fast — sweet, nutty, and just a little salty, with toasted pecans and golden oats held together by a glossy maple-coconut glaze. The pumpkin seeds add a satisfying crunch, while the dried cranberries bring a bright, chewy contrast that keeps every handful interesting. A handful of dairy-free chocolate chips stirred in at the end takes it from wholesome to genuinely irresistible. Everything here is built from straightforward pantry staples — no animal proteins, no mystery additives, just clean ingredients you can feel good about grabbing on the go. The oven does most of the work, and the slow bake at 325°F lets the maple coating caramelize without burning, so you get deep flavor without any fuss. Once it cools and clusters up on the rack, it stores beautifully in an airtight container, making it ideal for meal-prepped snack bags, lunchboxes, or long hikes. It's the rare treat that feels indulgent and practical at the same time.
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Learn more →8 servings









Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
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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