Gelatin 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, pumpkin seeds, and gluten free oats get tossed in a warm maple-coconut oil glaze, then baked until golden and fragrant — the kind of smell that makes everyone wander into the kitchen asking what's cooking. Once cooled, dried cranberries and optional dairy free chocolate chips get folded in for a balance of chewy, rich, and just a little tart. Many packaged trail mixes and granola blends rely on gelatin-based coatings or additives to bind clusters together, but here the maple syrup and coconut oil do all that work naturally, with zero animal-derived binders in sight. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free snack to prep. It stores beautifully in an airtight container, so you can make a batch ahead and have something wholesome ready to grab on busy 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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