Citric Acid Free Gluten Free Maple Pecan Trail Mix
Snacking gets a serious upgrade with this toasty, maple-kissed mix of pecans, oats, pumpkin seeds, and dried cranberries. For anyone navigating a citric acid sensitivity, packaged trail mixes and granola bags are often a minefield — preservatives, natural flavors, and citric acid show up in the most unexpected places. This recipe keeps things beautifully clean, relying on pure maple syrup and coconut oil for sweetness and binding instead of anything processed or suspicious. The oven does the heavy lifting, slowly toasting everything into golden, fragrant clusters that hold together just enough without being overly crunchy. A pinch of cinnamon and sea salt round out the flavor in a way that feels indulgent but is genuinely wholesome. Once it cools, the mix firms up into satisfying little clusters that are perfect for lunchboxes, road trips, or just grabbing by the handful from the counter. Toss in the dairy-free chocolate chips if you want a little extra richness — it takes the whole thing to another level.
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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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