
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 starts in the oven, where pure maple syrup and melted coconut oil coat every oat and seed before baking to a deep golden finish. Coconut oil stands in beautifully for butter here, meaning the whole batch comes together without a drop of dairy while still delivering that rich, caramelized flavor you want in a good granola-style mix. Letting it cool undisturbed on the pan is the secret to getting those satisfying clusters that hold together when you grab a handful. Once it's cooled, dried cranberries and optional dairy-free chocolate chips get folded in for a sweet-tart contrast that makes it genuinely hard to stop snacking. It's great on its own, scattered over a smoothie bowl, or packed into a bag for hiking — versatile enough to earn a permanent spot in your weekly rotation.
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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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