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. Every ingredient here is naturally free from rye and other gluten-containing grains, so there's no need to decode a label or second-guess a store-bought bag. The trick is using certified gluten free oats, which keeps the whole batch safe without sacrificing that satisfying chew. Pumpkin seeds add a subtle crunch and a nice nutritional boost, while dried cranberries bring a pop of tartness that balances the sweetness beautifully. If you're feeling indulgent, a handful of dairy-free chocolate chips stirred in at the end takes this from trail snack to something that feels almost like a treat. The low-and-slow bake at 325°F lets the maple coating caramelize without burning, and the cooling step is what gives you those irresistible little clusters. Make a big batch on Sunday and you'll have grab-and-go snacking sorted for the whole week.
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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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