
This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with satisfying crunch from walnuts and pumpkin seeds. The magic happens in a low, slow oven where maple syrup and coconut oil caramelize around the oats, building deep flavor without any artificial sweeteners or stimulants. Chocolate lovers will appreciate that the optional dairy-free chips go in after baking, so they hold their shape and add little pockets of richness throughout. Dried cranberries bring a chewy, tart contrast that keeps every handful interesting from start to finish. It's a genuinely easy bake — one bowl, one pan, and a quick stir halfway through is all it takes. The mix crisps up beautifully as it cools, so patience in those final 20 minutes is well rewarded. Portion it into bags for on-the-go snacking or keep a jar on the counter for whenever hunger strikes.
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Learn more →8 servings









Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, stir together the oats, walnut halves, and pumpkin seeds until combined.
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