MSG Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought versions are loaded with flavor enhancers, preservatives, and additives you'd rather not think about. This homemade version keeps things completely clean — every ingredient is whole, recognizable, and naturally free of added glutamates. Toasted pecans and pumpkin seeds get tossed with pure maple syrup and coconut oil, then baked low and slow until the clusters are golden, fragrant, and just a little caramelized. A pinch of cinnamon and sea salt pulls everything together in a way that feels indulgent without relying on any artificial shortcuts. The dried cranberries stirred in at the end add a bright, chewy contrast, and the optional dairy-free chocolate chips make it feel like a proper treat. It's the kind of snack you'll want to keep in a jar on the counter — or portion into bags for the week ahead — because once it's gone, you'll immediately want to make another batch.
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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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