
This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with satisfying crunch from pecans, pumpkin seeds, and gluten free oats all bound together with real maple syrup and coconut oil. The oven does most of the heavy lifting, coaxing out deep, caramelized flavor that no store-bought bag can quite match. Because every ingredient is chosen deliberately, there's no guesswork about hidden peanut content or shared-facility warnings that make grabbing a packaged trail mix feel like a gamble. The maple and coconut oil mixture coats everything evenly before baking, so you get those gorgeous golden clusters that hold together once cooled. Dried cranberries add a bright, chewy contrast, and a handful of dairy free chocolate chips can take the whole thing in a slightly more indulgent direction if you're feeling it. It's equally at home tucked into a lunchbox, tossed into a hiking bag, or scooped straight from the jar on a Tuesday afternoon.
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Learn more →8 servings









Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
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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