
Trail mix sounds simple until you start reading labels — so many store-bought blends sneak in peanuts, peanut oil, or are processed on shared equipment with no clear warning. This homemade version skips all of that by building from scratch with oats, walnut halves, and raw pumpkin seeds, so you know exactly what's going in the bowl. A drizzle of pure maple syrup and melted coconut oil coat everything before it hits the oven, creating that irresistible toasty, slightly sticky crunch that makes this so much better than anything from a bag. The cinnamon and salt balance the sweetness perfectly, and the dried cranberries stirred in at the end add a chewy, tart pop in every handful. If you want to take it over the top, dairy-free chocolate chips make a genuinely excellent addition once the mix has cooled. Letting it sit undisturbed on the pan after baking is the key move — that's what gives you those satisfying clusters. It's the kind of snack you'll want to keep a jar of on the counter at all times.
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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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