Lactose 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 pure maple syrup and coconut oil before hitting the oven, creating caramelized clusters that smell absolutely incredible as they bake. The whole thing comes together with naturally dairy-free ingredients — no butter, no milk, no hidden cream — so it works beautifully for anyone avoiding lactose without any substitutions required. Dried cranberries add a chewy, tart contrast to the toasty nuts and oats, and if you opt for the dairy-free chocolate chips, you get little pockets of richness that take it completely over the top. It's the kind of snack that feels indulgent but is genuinely built from wholesome pantry staples. Make a batch on the weekend and you'll have grab-and-go fuel ready for the entire week.
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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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