
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. Once it's cooled, dried cranberries and optional dairy-free chocolate chips get folded in for a sweet-tart finish that makes the whole batch feel a little indulgent. It comes together in one bowl with no complicated steps, which means it's just as easy to make on a lazy Sunday as it is to pack up for a hike or road trip. Store it in an airtight container and you've got a wholesome, crowd-pleasing snack ready to go all week long.
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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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