Trail Mix

Ingredients

• 2 cups Gluten-Free Oats
• 1 cup Almonds
• 1 cup Cashews
• 1/2 cup Pumpkin Seeds (Pepitas)
• 1/2 cup Sunflower Seeds
• 1 cup Dried Cranberries
• 1/2 cup Raisins
• 1/2 cup Dark Chocolate Chips (Gluten-Free)
• 1/2 cup Shredded Coconut (Unsweetened)
• 1/2 cup Pecans
• 2 tablespoons Maple Syrup
• 1 tablespoon Coconut Oil (melted)
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Sea Salt
• 1 teaspoon Vanilla Extract

Instructions

1. 1

   Preheat oven to 300°F (150°C).

2. 2

   In a large bowl, combine the gluten-free oats, almonds, cashews, pumpkin seeds, sunflower seeds, and pecans.

3. 3

   In a separate small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt.

4. 4

   Pour the wet ingredients over the dry ingredients and stir well to coat everything evenly.

5. 5

   Spread the mixture in a single layer on a baking sheet lined with parchment paper.

6. 6

   Bake for 25-30 minutes, stirring halfway through, until the oats are lightly golden and toasted. Watch carefully to prevent burning.

7. 7

   Remove from the oven and let cool completely on the baking sheet.

8. 8

   Once cooled, break apart any large clumps.

9. 9

   In a large bowl, combine the toasted oat mixture with the dried cranberries, raisins, dark chocolate chips, and shredded coconut.

10. 10

    Store in an airtight container at room temperature for up to 2 weeks.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.