Breastfeeding Friendly Maple Oat Trail Mix
Crunchy, sweet, and genuinely satisfying, this toasted trail mix is the kind of snack that earns a permanent spot on the counter. Oats are a longtime favorite among nursing parents for good reason — they're nourishing, filling, and easy to work into a busy day without any real effort. Walnuts and pumpkin seeds bring healthy fats and a satisfying crunch, while pure maple syrup and coconut oil give everything a golden, caramelized coating that tastes far more indulgent than it is. The baking process is simple: one bowl, one pan, and a single stir halfway through is all it takes before the oven does the heavy lifting. Letting the mix cool undisturbed on the pan is the secret to getting that perfect crisp cluster texture. Once it's cooled, the dried cranberries and optional dairy free chocolate chips fold right in for a little tartness and sweetness in every handful. Make a batch on Sunday and you'll have a grab-and-go snack ready for the whole week.
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Learn more →Ingredients
8 servings
- 2 cups gluten free oats
- ½ cup walnut halves
- ½ cup raw pumpkin seeds (pepitas)
- ¼ cup pure maple syrup
- 2 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup dried cranberries (unsweetened or cane-sugar sweetened, no apple juice)
- ¼ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the oats, walnut halves, and pumpkin seeds until combined.
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