Black Pepper Free Pineapple Lime Trail Mix
Tropical, tangy, and just a little addictive, this trail mix is the kind of snack that disappears faster than you expect. Almonds, walnuts, and pumpkin seeds get tossed in a bright coating of maple syrup, coconut oil, fresh lime juice, and lime zest before a quick roast in the oven brings out their natural richness. The result is a lightly caramelized, citrus-kissed crunch that feels way more exciting than anything you'd grab off a store shelf. Chewy chunks of unsweetened dried pineapple get folded in after baking, so they stay soft and fruity against all that toasty crispness. For anyone avoiding black pepper, this recipe is naturally free of it — the gentle heat, if you want it, comes from an optional pinch of cayenne instead, which you can simply leave out for a completely mellow, sweet-tart mix. It stores beautifully in an airtight container, making it perfect for meal prep, road trips, or desk snacking throughout the week.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds
- 1 cup raw walnut halves
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened dried pineapple, cut into ½-inch pieces
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the almonds, walnuts, and pumpkin seeds in a single layer on a large baking sheet.
- 2
In a large mixing bowl, whisk together the maple syrup, melted coconut oil, lime juice, lime zest, salt, and cayenne, if using.
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