Legume Free Maple Oat Trail Mix
Trail mix sounds simple until you realize how many store-bought versions sneak in peanuts, chickpea crisps, or soy-based coatings that make them off-limits for anyone avoiding legumes. This homemade version keeps things clean and genuinely delicious, built around hearty gluten-free oats, walnut halves, and raw pumpkin seeds for a satisfying crunch in every handful. Pure maple syrup and melted coconut oil act as the glue, toasting everything together in the oven until it turns golden and smells absolutely incredible. A low-and-slow bake at 325°F lets the flavors develop without burning, and the trick of letting it cool undisturbed on the pan is what gives you those irresistible clusters. Dried cranberries fold in after baking for a chewy, tart contrast, and a handful of dairy-free chocolate chips makes it feel like a treat rather than a compromise. It's the kind of snack you'll make on Sunday and find yourself reaching for all week long.
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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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