
This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with satisfying crunch from walnuts and pumpkin seeds. Pure maple syrup and melted coconut oil do all the binding work here, which means no eggs are needed to get that perfectly clustered, golden result. The trick is letting the baked mix sit undisturbed on the pan as it cools, which is what gives you those irresistible crispy clumps. Dried cranberries stirred in at the end add a chewy, tart contrast that balances the warmth of cinnamon beautifully. If you're in a chocolate mood, dairy-free chocolate chips take the whole thing over the top without compromising anything. It's an easy, one-bowl recipe that works just as well for lunchbox snacking as it does for a long hike or a lazy afternoon on the couch.
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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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