Citrus 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 and pumpkin seeds get tossed with gluten free oats, then coated in pure maple syrup and coconut oil before hitting the oven — the result is a lightly caramelized, cluster-style mix that smells absolutely incredible while it bakes. For anyone avoiding citrus, store-bought trail mixes and granola blends can be surprisingly tricky, since many contain citrus zest, citrus-based preservatives, or natural flavors derived from orange and lemon. Every ingredient here is straightforward and easy to verify, so you can snack with confidence. The dried cranberries add a chewy, tart contrast to the toasty nuts, and the optional dairy free chocolate chips take the whole thing into treat territory. Once cooled, the maple coating firms up into satisfying little clusters that hold together beautifully in a bag or jar. Make a batch on the weekend and you'll have a grab-and-go snack sorted for days.
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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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