
Trail mix might sound simple, but getting the balance of sweet, salty, crunchy, and chewy just right takes a little intention — and this one absolutely nails it. Toasted pecans and pumpkin seeds get coated in a warm maple-coconut oil glaze before hitting the oven, filling your kitchen with a caramel-nutty aroma that makes it nearly impossible to wait for the cooling step. The gluten free oats add a satisfying heartiness that holds the clusters together without weighing things down. Once everything cools and firms up, dried cranberries and optional dairy free chocolate chips get folded in for bursts of tart and sweet in every handful. Many packaged snack mixes rely on rice-based crisps or rice flour coatings as filler, but every ingredient here is naturally free of that — no hidden grains, no label-scanning stress. It's an ideal make-ahead snack for road trips, lunchboxes, or an afternoon pick-me-up straight from the jar.
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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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