Pistachio Free Gluten Free Maple Pecan Trail Mix
Trail mix sounds simple until you realize most store-bought bags are packed in facilities that handle a long list of tree nuts, making label-reading a genuine chore. This homemade version keeps things clean and intentional — pecans, gluten free oats, and pumpkin seeds form the base, all brought together with a quick maple syrup and coconut oil glaze that toasts up beautifully in the oven. The result is crunchy, lightly sweet, and deeply satisfying in a way that no gas station bag can compete with. Dried cranberries add a chewy, tart contrast, and if you want to push it over the top, a handful of dairy free chocolate chips stirred in at the end does the trick. Because you're controlling every ingredient from start to finish, there's no guesswork about what's actually in the mix. It's the kind of snack that disappears fast whether you're packing it for a hike, tossing it in a lunchbox, or just grazing from the container on the counter.
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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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