Sesame Free Gluten Free Maple Pecan Trail Mix
This toasty, maple-glazed trail mix is the kind of snack that disappears fast — sweet, crunchy, and just salty enough to keep you reaching back in for another handful. Pecans, pumpkin seeds, and gluten free oats get tossed in a quick maple-coconut oil glaze, then baked low and slow until everything turns golden and fragrant. The dried cranberries and optional dairy free chocolate chips get stirred in after baking, so they stay plump and perfectly chewy against all that crunch. For anyone navigating sesame allergies, packaged trail mixes and granolas can be a minefield — tahini, sesame oil, and sesame seeds have a way of showing up in the most unexpected snack foods. Every ingredient here is straightforward and easy to verify, so you can mix up a batch with real confidence. It comes together in one bowl and one pan, making it an easy weekend project that pays off all week long in lunchboxes, desk drawers, or post-hike snacking.
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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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