Hazelnut Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that process tree nuts like hazelnuts, making the label-reading game exhausting. This homemade version puts you fully in control, built around pecans, gluten free oats, and pumpkin seeds — no mystery ingredients, no cross-contact concerns. The magic here is a quick maple-coconut oil glaze that gets toasted in the oven, turning everything golden and lightly caramelized with just a hint of cinnamon and sea salt. Dried cranberries fold in after baking for a chewy, tart contrast, and optional dairy free chocolate chips make it feel genuinely indulgent. It clusters up beautifully as it cools, so you get satisfying little handfuls rather than a pile of loose seeds. Portion it into bags and you have a snack that travels well to school, the office, or the trail — and tastes far better than anything off a shelf.
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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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