Rice Free Pineapple Lime Trail Mix
Tropical, tangy, and just a little bit addictive, this trail mix brings together roasted almonds, walnuts, and pumpkin seeds with chewy dried pineapple for a snack that genuinely earns its place in your rotation. A quick toss in maple syrup, coconut oil, fresh lime juice, and zest gives every cluster a glossy, citrusy coating that crisps up beautifully in the oven. The optional cayenne adds a subtle heat that plays off the sweetness of the pineapple in the best possible way. So many packaged trail mixes sneak in rice crisps, puffed rice, or rice-based coatings as filler, but every ingredient here is straightforwardly whole-food and grain-free. The short bake at 325°F lets the nuts turn fragrant and golden without burning, and the maple syrup caramelizes into a light crunch as the mix cools on the pan. Tossing in the dried pineapple after baking keeps it soft and chewy rather than tough, which makes the texture contrast genuinely satisfying. Make a batch on Sunday and you'll be reaching into that airtight container all week long.
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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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