This trail mix is the kind of snack that disappears fast — sweet, toasty, and packed with satisfying crunch from walnuts and pumpkin seeds. Pure maple syrup and coconut oil coat every oat and seed before a low-and-slow bake at 325°F coaxes out deep, caramelized flavor without burning. The trick of letting it cool undisturbed on the pan is what gives you those irresistible clusters that hold together when you grab a handful. Dried cranberries fold in after baking so they stay plump and chewy, and a handful of dairy-free chocolate chips can take the whole thing over the top if you're feeling it. Rye has a sneaky way of showing up in granola blends, cereals, and store-bought trail mixes — sometimes listed plainly, sometimes hiding in malt flavoring or mixed grain coatings — so making your own batch from scratch is genuinely the safest move. Every ingredient here is straightforward and easy to source, and gluten-free oats keep the whole recipe on solid ground. Bag it up for road trips, toss it over yogurt, or just eat it by the fistful straight from the bowl — no judgment.
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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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