
This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with enough crunch and chew to keep you going between meals or on the trail. The combination of walnuts, pumpkin seeds, and gluten-free oats gives you a satisfying base with real staying power, while pure maple syrup and coconut oil pull everything together into golden, lightly caramelized clusters. A touch of cinnamon and salt keeps the flavor balanced so it never tips into cloying territory. The dried cranberries add a bright, tart pop, and if you fold in the dairy-free chocolate chips, you've got something that feels genuinely indulgent for a homemade snack. The baking process is simple — one bowl, one pan, and a single stir halfway through — and that hands-off cooling time is what creates the satisfying crisp texture without any fuss. It stores beautifully, making it easy to batch-prep for the week ahead.
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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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