Paraben 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, then slow-roasted until golden and fragrant — the kind of smell that makes everyone wander into the kitchen. Parabens are synthetic preservatives found in a surprising number of packaged snack foods, so making your own mix from whole, recognizable ingredients is a genuinely smart move. Every component here — from the gluten free oats to the dried cranberries — is straightforward and clean, with no need for artificial preservatives or mystery additives. The coconut oil and maple syrup do double duty as both binder and flavor, creating those irresistible little clusters that hold together once cooled. Toss in the optional dairy free chocolate chips at the end and you've got a mix that feels indulgent but is built entirely from real food. Portion it into bags for grab-and-go snacking or keep a jar on the counter — it won't last long either way.
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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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