Nightshade Free Gluten Free Maple Pecan Trail Mix
Snacking can feel surprisingly complicated when you're avoiding nightshades, especially with packaged trail mixes that sneak in unexpected seasonings or spice blends. This mix keeps things beautifully simple — toasted pecans, pumpkin seeds, and gluten-free oats get tossed in a warm maple-coconut oil glaze with just cinnamon and sea salt, so every ingredient is easy to verify and completely on the safe list. The result is deeply nutty, lightly sweet, and satisfying in a way that feels more like a treat than a compromise. Baking it low and slow at 325°F lets the maple caramelize gently without burning, and that one stir halfway through makes sure every cluster gets evenly golden. Once it cools, the mix firms up into crunchy little clumps that are genuinely hard to stop eating. Dried cranberries add a bright, chewy contrast, and if you're in the mood for something a little more indulgent, dairy-free chocolate chips fold right in. It stores well in an airtight container, making it a reliable grab-and-go option for the whole 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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