
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. The combination of crunchy pumpkin seeds, chewy dried cranberries, and optional chocolate chips means every handful delivers something different. Everything gets tossed together and roasted low and slow, so the flavors deepen without any fuss. Because it's built entirely from whole, plant-based ingredients, there's no need to scan labels for hidden animal products — maple syrup and coconut oil do all the work that butter or honey might otherwise handle. The hardest part is honestly waiting for it to cool before you dig in, since the clusters need that full rest to firm up properly. Make a big batch on Sunday and you'll have a satisfying grab-and-go snack ready for the whole week.
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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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