Shellfish Free Maple Oat Trail Mix
Crunchy, sweet, and deeply satisfying, this toasted trail mix hits that perfect balance of nutty, chewy, and just a little indulgent. Pure maple syrup and coconut oil coat the oats, walnuts, and pumpkin seeds before everything goes into the oven, where the heat transforms them into golden, caramelized clusters that smell absolutely incredible. The trick of letting the mix cool undisturbed on the pan is what gives you that satisfying crunch — patience pays off here. Once cooled, dried cranberries and optional dairy-free chocolate chips get folded in for bursts of tartness and richness in every handful. Trail mix is one of those snacks that can quietly contain surprising ingredients, but this one is built entirely from straightforward pantry staples you can see and trust. It works beautifully as a hiking snack, a desk-drawer treat, or scattered over a bowl of yogurt in the morning. Make a batch on the weekend and you'll be reaching for it 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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