Ginger Free Pineapple Lime Trail Mix
Tropical and a little addictive, this trail mix hits every note you want from a snack — crunchy, sweet, tangy, and just a touch of heat if you go for the cayenne. Almonds, walnuts, and pumpkin seeds get tossed in a maple syrup and coconut oil glaze brightened with fresh lime zest and juice, then roasted until golden and fragrant. The chewy dried pineapple goes in after baking, so it stays soft against all that satisfying crunch. So many store-bought trail mixes sneak in ginger for "warmth," but this one builds all its complexity through citrus and spice instead — no hidden ingredients to worry about. A quick oven toast is all it takes, and the maple syrup caramelizes just enough to make the whole thing feel almost indulgent. It keeps well in an airtight container, which makes it perfect for road trips, desk snacking, or tossing into a lunchbox.
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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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