Gut Friendly Gluten Free Maple Pecan Trail Mix
Crunchy, lightly sweet, and packed with real ingredients, this trail mix hits that satisfying snack spot without any of the gut-irritating fillers you'd find in most store-bought bags. Pecans and pumpkin seeds bring healthy fats and a satisfying crunch, while certified gluten free oats add just enough heartiness to keep you going between meals. Pure maple syrup and coconut oil do the work of binding everything together in the oven, so there's no refined sugar or mystery syrup involved. The low-and-slow bake at 325°F lets the clusters develop a gorgeous golden color without burning off the delicate maple coating — just keep an eye on it in those final minutes. Dried cranberries get stirred in after cooling so they stay plump and chewy rather than drying out in the oven, and the optional dairy-free chocolate chips make this feel genuinely indulgent. It stores beautifully in an airtight container, making it an easy grab-and-go option you can feel good about 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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