Homemade Trail Mix

Check out the trail mix we made yesterday! Adapted from a recipe on Mark’s Daily Apple.

We added ½ cup shredded coconut and we used less salt because our pumpkin seeds were already salted. We also swapped out the fruit. We used our dehydrator to dry out some strawberries and bananas on Friday so we used those and also added some raisins. YUM!

  • ½ cup each raw walnuts, almonds, and pecans
  • ½ cup each raw pumpkin seeds and sunflower seeds
  • ½ cup shredded coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • Less than ¼ cup honey
  • ½ cup dried bananas
  • ¾ cup dried strawberries
  • ½ cup raisins

Directions:

Preheat oven to 350 degrees Fahrenheit.

Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon, nutmeg, and salt.

Spread on a cookie sheet or rimmed baking pan lined with parchment paper. Toast in the oven for 2-5 minutes, stirring occasionally. I stirred every minute for the full five minutes.

Take pan out of the oven and drizzle the honey over the top. Toast for another 5 minutes, stirring every minute again. Remove from oven and mix with your fruit. Let cool. It will be clumpy and sticky and oh so dreamy. A sinfully easy, and healthy treat for in between meals.

And on a different note, my legs are so sore from our walk on Saturday! I am so surprised and pleased to see my body getting a workout when at the time it felt like a simple nature stroll, not a strenuous, butt-kicking hike.

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2 comments

    1. Something we found after making it and keeping it a few days now – it helps to store it in the fridge. Makes it easier to handle (less sticky); it’s very chunky like what you’d buy at the grocery store. It is so good. It’s hard to not just sit and eat it all like a dessert. 🙂

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