Macadamia Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that process a dozen different tree nuts, making label-reading a part-time job. This homemade version keeps things clean and intentional — pecans, gluten free oats, and pumpkin seeds get tossed in a warm maple-coconut oil glaze, then baked low and slow until everything turns golden and fragrant. The cinnamon and sea salt do serious work here, giving each handful that perfect sweet-savory balance that makes it impossible to stop at one scoop. Dried cranberries fold in after baking for a chewy, tart contrast, and optional dairy free chocolate chips make it feel genuinely indulgent. Because you're building this from scratch, you control every ingredient — no mystery coatings, no shared equipment concerns, just a snack you can actually trust. It clusters beautifully as it cools, so you get satisfying little chunks rather than a loose, dusty mix. Bag it up for road trips, lunchboxes, or an afternoon desk snack and it holds up wonderfully in an airtight container.
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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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