Mushroom Free Pineapple Lime Trail Mix
Tropical, tangy, and just a little bit addictive, this trail mix hits every note you want from a snack — sweet, salty, citrusy, and with a gentle kick 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 juice and zest, then roasted until golden and fragrant. The result is a crunchy, caramelized cluster situation that tastes way more elevated than anything you'd grab off a store shelf. Once cooled, chunks of unsweetened dried pineapple get folded in, adding chewy bursts of fruit that balance the toasty nuts perfectly. Store-bought trail mixes can be a minefield of unexpected add-ins, but this one is completely made from scratch so you know exactly what's in every handful. It keeps well in an airtight container, making it an easy option to prep ahead for road trips, desk snacking, or post-workout fuel.
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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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