Nightshade Free Maple Oat Trail Mix
Snacking without nightshades sounds simple until you realize how many packaged trail mixes sneak in paprika, chili powder, or tomato-based seasonings for flavor. This version keeps things clean and genuinely delicious, leaning on pure maple syrup, coconut oil, and cinnamon to build a warm, toasty sweetness that needs nothing else. Oats, walnuts, and pumpkin seeds get baked together until golden and fragrant, then cool right on the pan into satisfying, crunchy clusters. The dried cranberries stirred in at the end add a bright, chewy contrast that balances the richness of the nuts and seeds beautifully. If you want a little indulgence, the dairy-free chocolate chips take it from wholesome snack to something you'll be sneaking handfuls of all afternoon. It comes together in one bowl with pantry staples, making it an easy batch to prep on a Sunday and reach 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 juice 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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