Pork Free Gluten Free Maple Pecan Trail Mix
This trail mix is the kind of snack that disappears fast — sweet, nutty, and just a little salty, with toasted pecans and golden oats held together by a glossy maple-coconut glaze. Everything here is built from whole, recognizable ingredients, so you know exactly what you're eating without having to decode a label. The dried cranberries add a bright, chewy contrast, and if you toss in the dairy-free chocolate chips, you've got something that feels genuinely indulgent for a handful of trail mix. Baking it low and slow at 325°F lets the maple syrup caramelize without burning, and that one stir halfway through makes all the difference for even toasting. Once it cools, the clusters firm up beautifully — perfect for snacking straight from the bag or packing into lunchboxes. It stores well in an airtight container, which means you can make a big batch and have a reliable, satisfying snack ready all week long.
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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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