Crunchy, sweet, and just a little salty, this toasted trail mix hits every snack craving without a drop of industrial seed oil in sight. Most store-bought granola mixes and trail blends rely on sunflower, canola, or safflower oil as the binding fat — this one uses coconut oil instead, keeping the ingredient list clean and the flavor genuinely good. Pecans and pumpkin seeds bring natural richness and satisfying crunch, while pure maple syrup caramelizes in the oven to create those irresistible toasted clusters. The low-and-slow bake at 325°F lets everything toast evenly without scorching the delicate maple coating, so you get golden, fragrant results every time. Once it cools, dried cranberries add a chewy, tart contrast that balances the sweetness beautifully — and if you're feeling indulgent, a handful of dairy-free chocolate chips takes it somewhere close to dessert. It stores well in an airtight container, making it just as practical as it is delicious for lunchboxes, road trips, or afternoon snacking straight off the counter.
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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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