Venture beyond basic nuts and raisins with these 18 crunchy trail mix recipes! Whether you’re fueling up for a hike, packing school lunches, or just craving a satisfying snack, you’ll find delicious combinations that are easy to make and perfect for your on-the-go lifestyle. Get ready to discover your new favorite mix—let’s dive in!
Sweet and Salty Chocolate Trail Mix
Keeping your snack game strong doesn’t have to be complicated, especially when you’re craving something that satisfies both sweet and salty cravings. This chocolate trail mix comes together in minutes with simple ingredients you probably already have in your pantry. Let me walk you through creating this addictive treat that’s perfect for hiking, desk snacking, or movie nights.
Ingredients
– 2 cups of roasted salted almonds
– 1 cup of pretzel sticks
– 1/2 cup of dried cranberries
– 1/4 cup of sunflower seeds
– 1 cup of semi-sweet chocolate chips
– A good pinch of flaky sea salt
Instructions
1. Line a large baking sheet with parchment paper and set it aside.
2. Measure 2 cups of roasted salted almonds into a large mixing bowl.
3. Add 1 cup of pretzel sticks to the bowl with the almonds.
4. Pour in 1/2 cup of dried cranberries.
5. Sprinkle 1/4 cup of sunflower seeds into the mixture.
6. Gently toss all the dry ingredients together using a large spoon until evenly distributed.
7. Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each interval until completely smooth.
8. Pour the melted chocolate over the dry ingredient mixture.
9. Use a spatula to fold the chocolate into the trail mix until every piece is lightly coated.
10. Spread the chocolate-coated trail mix in a single layer on your prepared baking sheet.
11. Immediately sprinkle a good pinch of flaky sea salt evenly over the entire surface.
12. Let the trail mix sit at room temperature for exactly 2 hours until the chocolate has fully set and hardened.
13. Break the large sheet of trail mix into bite-sized clusters using your hands.
14. Transfer the finished trail mix to an airtight container for storage.
Finally, you’ll love how the crunchy almonds and pretzels play against the chewy cranberries, all wrapped in that rich chocolate coating. The flaky salt on top creates those perfect sweet-salty moments that make this snack so addictive. Try packing individual portions in small bags for lunchboxes, or serve it alongside fresh fruit for a balanced snack plate that feels special.
Tropical Coconut Trail Mix
You’ll find this tropical coconut trail mix is the perfect balance of sweet, salty, and crunchy—ideal for hiking snacks or afternoon pick-me-ups. Let’s walk through making it together so you get that perfect toasted coconut flavor in every handful.
Ingredients
– 2 cups of rolled oats
– 1 cup of raw cashews
– 1 cup of dried pineapple chunks
– ½ cup of shredded coconut
– ¼ cup of honey
– 2 tablespoons of coconut oil
– A generous pinch of salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the rolled oats, raw cashews, shredded coconut, and salt in a large mixing bowl.
3. Tip: For even toasting, make sure all ingredients are spread in a single layer later.
4. Heat the coconut oil and honey in a small saucepan over medium heat for 2 minutes until melted and smooth.
5. Pour the warm honey mixture over the dry ingredients and stir until everything is evenly coated.
6. Spread the mixture in a single layer on your prepared baking sheet.
7. Bake for 18–20 minutes, stirring halfway through, until the coconut is golden brown.
8. Tip: Watch closely near the end to prevent burning—the edges will darken first.
9. Remove the baking sheet from the oven and let the mix cool completely on the sheet, about 30 minutes.
10. Tip: Cooling fully ensures the clusters become crisp instead of chewy.
11. Once cooled, stir in the dried pineapple chunks.
12. Transfer the finished trail mix to an airtight container. Lasts for up to 2 weeks stored in a cool, dry place.
Look at how those golden coconut shreds cling to the crunchy oats and cashews! The chewy pineapple adds a bright, tropical twist that makes this perfect for packing in lunchboxes or sprinkling over yogurt.
Spicy Sriracha Almond Trail Mix
A perfect snack for your next adventure, this Spicy Sriracha Almond Trail Mix combines crunchy nuts with a kick of heat in just a few simple steps. You’ll love how easy it is to customize with your favorite mix-ins while getting that addictive sweet-spicy flavor. Let’s walk through making this together from start to finish.
Ingredients
– 2 cups of raw almonds
– 1 cup of pretzel sticks
– 1 cup of dried cranberries
– 3 tablespoons of sriracha sauce
– 2 tablespoons of honey
– 1 tablespoon of olive oil
– A generous pinch of sea salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sriracha sauce, honey, and olive oil until fully combined.
3. Add the raw almonds to the bowl and toss them thoroughly to coat every almond with the spicy mixture.
4. Spread the coated almonds in a single layer on your prepared baking sheet.
5. Bake for 15 minutes, then stir the almonds to ensure even cooking and prevent burning.
6. Continue baking for another 10 minutes until the almonds are fragrant and slightly darkened.
7. Remove the baking sheet from the oven and immediately sprinkle the hot almonds with sea salt.
8. Let the almonds cool completely on the baking sheet for about 30 minutes until crisp.
9. Transfer the cooled almonds to a large bowl and add the pretzel sticks and dried cranberries.
10. Gently mix everything together until evenly distributed.
Dazzlingly crunchy with that perfect balance of sweet honey and fiery sriracha, this trail mix delivers satisfying texture contrasts between the crispy almonds, chewy cranberries, and salty pretzels. Try packing individual portions for hiking trips or sprinkling it over salads for an unexpected spicy crunch that elevates any meal.
Maple Pecan Cranberry Trail Mix
Getting started with homemade trail mix is simpler than you might think, and this maple pecan cranberry version delivers the perfect balance of sweet and savory. Gather your ingredients and let’s walk through each step together to create a snack that’s both nutritious and delicious. Follow these instructions carefully for the best results.
Ingredients
– 2 cups of raw pecans
– 1 cup of dried cranberries
– 1/4 cup of pure maple syrup
– A splash of vanilla extract
– A couple of pinches of sea salt
– 1 tablespoon of coconut oil
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the 2 cups of raw pecans, 1/4 cup of pure maple syrup, a splash of vanilla extract, a couple of pinches of sea salt, and 1 tablespoon of coconut oil.
3. Toss everything together until the pecans are evenly coated with the maple mixture.
4. Spread the coated pecans in a single layer on the prepared baking sheet.
5. Bake for 15 minutes, stirring halfway through to ensure even toasting.
6. Remove the baking sheet from the oven when the pecans are golden brown and fragrant.
7. Let the pecans cool completely on the baking sheet for about 20 minutes to crisp up.
8. Transfer the cooled pecans to a large bowl.
9. Add the 1 cup of dried cranberries to the bowl with the pecans.
10. Gently mix everything together until well combined.
11. Store the trail mix in an airtight container at room temperature.
Resulting in a delightful crunch from the toasted pecans and a chewy sweetness from the cranberries, this trail mix offers a satisfying texture contrast. The maple flavor shines through without being overpowering, making it ideal for packing in lunchboxes or sprinkling over yogurt for a quick breakfast boost.
Peanut Butter Pretzel Trail Mix
Baking your own trail mix means you control the flavors and freshness. Let’s create a satisfying peanut butter pretzel mix that’s perfect for snacking, using simple techniques anyone can master. This recipe walks you through each step methodically so you get perfect results every time.
Ingredients
– 2 cups of roasted peanuts
– 1 cup of mini pretzel twists
– 1/2 cup of chocolate chips
– 1/4 cup of honey
– A good splash of vanilla extract
– A couple of pinches of sea salt
Instructions
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Combine 2 cups of roasted peanuts and 1 cup of mini pretzel twists in a large mixing bowl.
3. Heat 1/4 cup of honey in the microwave for 15 seconds until it becomes pourable.
4. Add a good splash of vanilla extract to the warmed honey and stir until fully incorporated.
5. Drizzle the honey-vanilla mixture over the peanut-pretzel combination in the bowl.
6. Toss everything together until every piece is lightly coated with the sticky mixture.
7. Spread the coated mixture in a single layer on your prepared baking sheet.
8. Sprinkle a couple of pinches of sea salt evenly over the entire surface.
9. Bake at 300°F for 12 minutes, watching carefully to prevent burning.
10. Remove the baking sheet from the oven when the mixture turns golden brown.
11. Let the baked mixture cool completely on the baking sheet for 20 minutes.
12. Transfer the cooled mixture to a clean, dry mixing bowl.
13. Add 1/2 cup of chocolate chips to the cooled peanut-pretzel mixture.
14. Gently fold the chocolate chips into the mixture until evenly distributed.
15. Store your finished trail mix in an airtight container at room temperature.
Let this trail mix cool completely before storing to prevent the chocolate from melting. The combination creates a wonderful contrast between salty pretzels, crunchy peanuts, and sweet chocolate chips. Try packing individual portions for lunchboxes or sprinkling it over vanilla ice cream for an unexpected dessert treat.
Dark Cherry Pistachio Trail Mix
Getting started with homemade trail mix is simpler than you might think, and this dark cherry pistachio version delivers a perfect balance of sweet, salty, and crunchy in every handful. Let’s walk through the process together so you can create this satisfying snack with confidence.
Ingredients
– 2 cups of raw pistachios
– 1 cup of dried dark cherries
– 1/2 cup of raw pumpkin seeds
– 1/4 cup of maple syrup
– A generous pinch of sea salt
– A splash of vanilla extract
– A couple of tablespoons of coconut oil
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine 2 cups of raw pistachios, 1/2 cup of raw pumpkin seeds, and 1 cup of dried dark cherries in a large mixing bowl.
3. In a small saucepan over medium heat, warm 1/4 cup of maple syrup, a splash of vanilla extract, and a couple of tablespoons of coconut oil until the coconut oil melts completely, which should take about 2 minutes. Tip: Stir constantly to prevent the maple syrup from burning.
4. Pour the warm maple syrup mixture over the nut and fruit mixture in the bowl.
5. Sprinkle a generous pinch of sea salt over everything.
6. Use a spatula to toss all ingredients until evenly coated, about 1–2 minutes. Tip: Make sure every pistachio and cherry gets a light glaze for even roasting.
7. Spread the mixture in a single layer on the prepared baking sheet.
8. Bake at 325°F for 15 minutes, then remove the sheet from the oven.
9. Stir the trail mix with a spatula to promote even browning.
10. Return the sheet to the oven and bake for another 10 minutes, or until the pistachios turn lightly golden and fragrant. Tip: Watch closely in the last few minutes to avoid over-browning.
11. Remove the baking sheet from the oven and let the trail mix cool completely on the sheet for about 30 minutes. Just imagine the joy of breaking into this mix—the crisp pistachios and chewy cherries create a dynamic texture, while the maple adds a subtle sweetness that pairs wonderfully with afternoon tea or as a hiking companion.
Toasted Coconut Cashew Trail Mix
Even the simplest snacks deserve a little extra love, and this toasted coconut cashew trail mix transforms basic ingredients into something truly special with just a bit of careful attention. Each step builds flavor and texture, creating a snack that’s far more than the sum of its parts. Let’s walk through the process together, paying close attention to timing and technique for perfect results every time.
Ingredients
– 2 cups of raw cashews
– 1 cup of unsweetened shredded coconut
– 3 tablespoons of maple syrup
– A generous pinch of sea salt
– A splash of vanilla extract
– A couple of tablespoons of melted coconut oil
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the raw cashews and shredded coconut in a medium mixing bowl.
3. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt until fully incorporated.
4. Pour the liquid mixture over the cashew-coconut mixture and toss thoroughly with a spatula until every piece is evenly coated.
5. Spread the mixture in a single layer on your prepared baking sheet, ensuring pieces don’t overlap for even toasting.
6. Bake for 12-15 minutes, checking at the 10-minute mark and stirring gently to prevent burning.
7. Remove from the oven when the coconut turns golden brown and the cashews develop light golden spots.
8. Let the trail mix cool completely on the baking sheet for about 30 minutes, which allows it to become crisp.
9. Break apart any clusters that formed during baking with your hands.
10. Transfer the cooled trail mix to an airtight container for storage.
You’ll notice the coconut becomes wonderfully crisp while the cashews maintain a satisfying crunch. The maple syrup caramelizes beautifully during baking, creating subtle sweet notes that balance the salty undertones. Consider serving this trail mix over Greek yogurt for breakfast or packing it in small bags for hiking adventures.
Smoky BBQ Trail Mix
Let’s create a savory snack that’s perfect for road trips, hiking adventures, or just keeping on hand for those midday cravings. This smoky BBQ trail mix combines crunchy, salty, and slightly sweet elements with that classic barbecue flavor we all love. You’ll find it surprisingly simple to make and even easier to enjoy.
Ingredients
– 2 cups of mixed nuts (I like using almonds, cashews, and peanuts)
– 1 cup of small pretzel twists
– 1 cup of cheese cracker squares
– 2 tablespoons of olive oil
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of cayenne pepper (optional for heat)
– 1 tablespoon of brown sugar
– A generous pinch of salt
Instructions
1. Preheat your oven to 300°F and line a large baking sheet with parchment paper.
2. Combine the mixed nuts, pretzel twists, and cheese crackers in a large mixing bowl.
3. Drizzle the olive oil over the dry ingredients and toss until everything is lightly coated.
4. Sprinkle the smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and salt evenly over the mixture.
5. Use a large spoon to mix thoroughly, ensuring all pieces are coated with the seasoning blend.
6. Spread the mixture in a single layer on your prepared baking sheet.
7. Bake for 20 minutes, stirring halfway through to promote even cooking.
8. Remove from the oven when the nuts are fragrant and the pretzels have darkened slightly.
9. Let the trail mix cool completely on the baking sheet for about 30 minutes.
10. Transfer to an airtight container for storage.
For maximum crunch, make sure your nuts are fresh before starting—stale nuts won’t crisp up properly. The key to even seasoning is mixing with a light hand to avoid breaking the more delicate components. Cooling completely before storing prevents steam from making your trail mix soggy.
Fresh from the oven, this trail mix delivers satisfying crunch from the nuts and pretzels with that creamy counterpoint from the cheese crackers. The smoky paprika and subtle sweetness create that classic barbecue flavor profile without being overly spicy. Try packing individual portions for lunchboxes or serving it alongside cold beers at your next backyard gathering for an unexpected savory snack.
White Chocolate Macadamia Trail Mix
Getting started with homemade trail mix is simpler than you might think, and this white chocolate macadamia version delivers that perfect sweet-salty balance we all crave. Gather your ingredients and let’s walk through each step together.
Ingredients
– 2 cups of rolled oats
– 1 cup of raw macadamia nuts
– ½ cup of dried cranberries
– ½ cup of white chocolate chips
– 2 tablespoons of honey
– 1 tablespoon of coconut oil
– A pinch of sea salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread 2 cups of rolled oats evenly across the prepared baking sheet.
3. Toast the oats in the preheated oven for 10 minutes, or until they turn light golden brown and become fragrant.
4. Remove the baking sheet from the oven and let the oats cool completely, about 15 minutes. Tip: Cooling prevents the chocolate from melting when mixed.
5. In a medium bowl, combine the toasted oats with 1 cup of raw macadamia nuts and ½ cup of dried cranberries.
6. In a small microwave-safe bowl, microwave 2 tablespoons of honey and 1 tablespoon of coconut oil on high for 30 seconds, or until melted and easy to stir.
7. Drizzle the honey-coconut oil mixture over the oat mixture and toss thoroughly to coat every piece.
8. Sprinkle a pinch of sea salt over the mixture and toss again to distribute evenly. Tip: The salt enhances both the sweet and nutty flavors.
9. Gently fold in ½ cup of white chocolate chips until they are evenly dispersed. Tip: Stir gently to keep the chocolate chips intact for better texture.
10. Spread the trail mix in a single layer on the baking sheet and let it set at room temperature for 1 hour, or until the coating hardens.
11. Transfer the trail mix to an airtight container for storage.
This trail mix offers a delightful crunch from the toasted oats and macadamias, paired with creamy white chocolate and tart cranberries. Try sprinkling it over yogurt or packing it for hikes to enjoy its satisfying mix of flavors and textures.
Pumpkin Spice Trail Mix
Zesty autumn flavors come together in this simple pumpkin spice trail mix that’s perfect for crisp fall days. Let’s walk through each step together so you can create this seasonal snack with confidence. This recipe requires minimal equipment and basic kitchen skills anyone can master.
Ingredients
– 2 cups of rolled oats
– 1 cup of raw pepitas
– 1/2 cup of dried cranberries
– 1/4 cup of pure maple syrup
– 2 tablespoons of melted coconut oil
– 1 teaspoon of pumpkin pie spice
– 1/4 teaspoon of fine sea salt
– A couple of big handfuls of roasted almonds
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. Combine the rolled oats, raw pepitas, and roasted almonds in a large mixing bowl.
3. In a separate small bowl, whisk together the melted coconut oil, pure maple syrup, pumpkin pie spice, and fine sea salt until fully incorporated.
4. Pour the wet mixture over the dry ingredients and stir thoroughly until every piece is evenly coated.
5. Spread the mixture in a single layer on your prepared baking sheet, breaking up any large clumps.
6. Bake for 15 minutes, then remove from oven and stir the mixture to ensure even toasting.
7. Return to oven and bake for another 10-12 minutes until the oats turn golden brown and the kitchen smells fragrant.
8. Remove from oven and immediately stir in the dried cranberries while the mix is still warm.
9. Let the trail mix cool completely on the baking sheet for about 30 minutes to crisp up properly.
10. Transfer the cooled trail mix to an airtight container for storage. Crunchy, warmly spiced clusters pair beautifully with the chewy cranberries in this autumn-inspired mix. Try sprinkling it over Greek yogurt for breakfast or packing individual portions for hiking adventures.
Matcha Green Tea Trail Mix
Sometimes you need a snack that’s both energizing and calming, which is exactly what this matcha trail mix delivers. Starting with a simple base of nuts and dried fruit, we’ll coat everything in a vibrant green tea powder that adds earthy flavor and natural energy. This methodical approach ensures every bite is perfectly balanced and delicious.
Ingredients
– 2 cups of raw almonds
– 1 cup of raw cashews
– ½ cup of pumpkin seeds
– 1 cup of dried cranberries
– ¼ cup of pure maple syrup
– 2 tablespoons of melted coconut oil
– 2 tablespoons of matcha green tea powder
– A generous pinch of sea salt
Instructions
1. Preheat your oven to 300°F and line a large baking sheet with parchment paper.
2. Combine 2 cups of raw almonds, 1 cup of raw cashews, and ½ cup of pumpkin seeds in a large mixing bowl.
3. In a separate small bowl, whisk together ¼ cup of pure maple syrup, 2 tablespoons of melted coconut oil, 2 tablespoons of matcha green tea powder, and a generous pinch of sea salt until smooth.
4. Pour the matcha mixture over the nuts and seeds, then stir thoroughly with a spatula until everything is evenly coated.
5. Spread the coated mixture in a single layer on your prepared baking sheet.
6. Bake at 300°F for 20 minutes, stirring halfway through to ensure even cooking.
7. Remove the baking sheet from the oven when the nuts are lightly toasted and fragrant.
8. Let the mixture cool completely on the baking sheet for about 30 minutes—this helps it become crisp.
9. Once cooled, transfer the baked mixture to a clean bowl and stir in 1 cup of dried cranberries.
10. Store your finished trail mix in an airtight container at room temperature.
Mixing the sweet cranberries with the earthy matcha-coated nuts creates a delightful contrast in every handful. The texture combines satisfying crunch from the toasted nuts with chewy fruit bursts that make this perfect for hiking or afternoon slumps. Try sprinkling it over Greek yogurt or packing it in small bags for on-the-go energy throughout your week.
Caramel Apple Trail Mix
Versatile and perfect for autumn snacking, this caramel apple trail mix combines sweet, salty, and crunchy elements in one easy-to-make treat. Let’s walk through each simple step together so you can create this delicious snack with confidence.
Ingredients
- 2 cups of rolled oats
- 1 cup of chopped dried apples
- ½ cup of roasted salted peanuts
- ½ cup of sunflower seeds
- ¼ cup of maple syrup
- 2 tablespoons of melted butter
- 1 teaspoon of cinnamon
- A pinch of salt
- A splash of vanilla extract
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Combine the rolled oats, chopped dried apples, roasted salted peanuts, and sunflower seeds in a large mixing bowl.
- In a separate small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and vanilla extract until fully incorporated.
- Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated. Tip: Make sure no dry spots remain for consistent caramelization.
- Spread the mixture in a single, even layer on your prepared baking sheet.
- Bake for 20 minutes at 325°F, then stir the trail mix to promote even browning.
- Return to the oven and bake for another 10-15 minutes, watching closely until the oats turn golden brown and the mixture feels dry to the touch. Tip: The trail mix will continue to crisp up as it cools, so don’t overbake it.
- Remove from the oven and let it cool completely on the baking sheet for about 30 minutes. Tip: Breaking up any large clusters while it’s still slightly warm gives you the perfect mix of chunks and loose pieces.
- Transfer your cooled trail mix to an airtight container for storage.
Keenly balanced between sweet maple and warm cinnamon, this trail mix delivers satisfying crunch from the oats and nuts with chewy bursts of apple. Package individual portions for hiking trips or serve it sprinkled over vanilla ice cream for an unexpected dessert twist that celebrates fall flavors in every bite.
Chocolate Hazelnut Trail Mix
Now, let’s create a simple yet satisfying Chocolate Hazelnut Trail Mix that’s perfect for snacking. This recipe walks you through each stage methodically, ensuring even beginners can achieve delicious results. We’ll combine sweet, salty, and crunchy elements for a balanced treat.
Ingredients
– A couple of cups of raw hazelnuts
– A cup of rolled oats
– A generous half-cup of dark chocolate chips
– A quarter cup of pure maple syrup
– A couple of tablespoons of coconut oil
– A splash of vanilla extract
– A pinch of fine sea salt
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. Spread the raw hazelnuts and rolled oats evenly across the prepared baking sheet in a single layer.
3. Toast the hazelnuts and oats in the preheated oven for 12 minutes, or until the hazelnuts are lightly golden and fragrant.
4. Remove the baking sheet from the oven and let the toasted mixture cool completely to room temperature, about 15 minutes.
5. Transfer the cooled hazelnuts and oats to a large mixing bowl.
6. Add the dark chocolate chips to the bowl with the hazelnuts and oats.
7. In a small microwave-safe bowl, combine the maple syrup, coconut oil, vanilla extract, and sea salt.
8. Heat the maple syrup mixture in the microwave on high for 30 seconds, or until the coconut oil is fully melted.
9. Stir the heated maple syrup mixture thoroughly with a spoon until all ingredients are well combined.
10. Pour the warm maple syrup mixture over the hazelnuts, oats, and chocolate chips in the large bowl.
11. Use a spatula to gently fold and stir the mixture until every piece is evenly coated with the syrup mixture.
12. Spread the coated trail mix back onto the parchment-lined baking sheet in a single, even layer.
13. Let the trail mix sit at room temperature for 1 hour, or until the chocolate has fully set and the mixture is no longer sticky.
14. Break the set trail mix into small clusters with your hands.
15. Store the finished trail mix in an airtight container at room temperature.
Crunchy hazelnuts and oats pair with rich, melted chocolate for a texture that’s both crisp and indulgent. The maple syrup adds a subtle sweetness that balances the salt, making it ideal for packing in lunchboxes or sprinkling over yogurt for extra flair.
Gingerbread Spice Trail Mix
Zestful autumn snacking begins with this Gingerbread Spice Trail Mix, perfect for crisp fall days when you crave something sweet, spiced, and satisfyingly crunchy. Let’s walk through making this simple, no-bake mix that fills your kitchen with the warm aroma of gingerbread. Follow each step carefully for the best results.
Ingredients
– 2 cups of mixed nuts (like almonds and pecans)
– 1 cup of mini pretzel twists
– ½ cup of dried cranberries
– ¼ cup of pepitas (pumpkin seeds)
– 3 tablespoons of maple syrup
– 2 tablespoons of melted coconut oil
– 1 teaspoon of ground ginger
– ½ teaspoon of ground cinnamon
– A pinch of ground cloves
– A sprinkle of sea salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mixed nuts, mini pretzel twists, dried cranberries, and pepitas.
3. In a small bowl, whisk together the maple syrup, melted coconut oil, ground ginger, ground cinnamon, and ground cloves until fully blended.
4. Pour the maple syrup mixture over the nut and pretzel mixture, and toss everything with a spatula until evenly coated.
5. Spread the coated mixture in a single layer on the prepared baking sheet.
6. Bake for 12–15 minutes, stirring halfway through, until the nuts are lightly toasted and fragrant.
7. Remove the baking sheet from the oven and immediately sprinkle the trail mix with a pinch of sea salt while it’s still warm.
8. Let the trail mix cool completely on the baking sheet for about 30 minutes to crisp up.
9. Transfer the cooled trail mix to an airtight container for storage.
Munch on this mix to enjoy its delightful crunch from the nuts and pretzels, balanced by the chewy cranberries and warm gingerbread spices. It’s fantastic packed in lunchboxes or served alongside a cozy mug of apple cider for an extra-autumnal treat.
Lemon Blueberry Trail Mix
Let’s create a zesty, energizing snack that’s perfect for your next outdoor adventure or midday pick-me-up. Lemon Blueberry Trail Mix combines bright citrus notes with sweet dried fruit and satisfying crunch in just a few simple steps. This no-bake recipe comes together quickly and stores beautifully for whenever you need a burst of energy.
Ingredients
– 2 cups of your favorite roasted nuts (I like almonds and cashews)
– 1 cup dried blueberries
– 1 cup crispy rice cereal squares
– ½ cup sunflower seeds
– ¼ cup pure maple syrup
– Zest from 2 fresh lemons
– A generous pinch of sea salt
Instructions
1. Measure 2 cups of roasted nuts into a large mixing bowl.
2. Add 1 cup dried blueberries to the bowl with the nuts.
3. Pour in 1 cup crispy rice cereal squares for light crunch.
4. Sprinkle ½ cup sunflower seeds into the mixture.
5. Zest 2 fresh lemons directly over the bowl to capture all the citrus oils.
6. Drizzle ¼ cup pure maple syrup evenly over the ingredients.
7. Add a generous pinch of sea salt to balance the sweetness.
8. Use a large spoon to gently fold everything together until evenly coated.
9. Spread the mixture in a single layer on a parchment-lined baking sheet.
10. Let the trail mix sit undisturbed at room temperature for 30 minutes so the maple syrup can set.
11. Break apart any large clusters with your hands once set.
12. Transfer the finished trail mix to an airtight container for storage. Creating this vibrant snack yields a perfect balance of chewy blueberries, crunchy nuts, and bright lemon zest that dances on your tongue. Consider packing individual portions in small bags for hiking trips or sprinkling it over Greek yogurt for a breakfast upgrade that’ll make your taste buds sing.
Rosemary Roasted Almond Trail Mix
Now, let’s create a simple yet sophisticated snack that’s perfect for autumn hiking or afternoon munching. This rosemary roasted almond trail mix combines earthy herbs with sweet and salty elements for a perfectly balanced treat that’s surprisingly easy to make at home.
Ingredients
– 2 cups of raw almonds
– 1 cup of dried cranberries
– 1 cup of pumpkin seeds
– 2 tablespoons of olive oil
– 1 tablespoon of fresh rosemary, finely chopped
– 1 teaspoon of sea salt
– A good pinch of black pepper
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the raw almonds, olive oil, chopped rosemary, sea salt, and black pepper.
3. Toss everything together until the almonds are evenly coated with oil and seasonings.
4. Spread the almond mixture in a single layer on your prepared baking sheet.
5. Roast the almonds in the preheated oven for 15 minutes, then stir them with a spatula.
6. Continue roasting for another 10-15 minutes until the almonds are lightly golden and fragrant.
7. Remove the baking sheet from the oven and let the roasted almonds cool completely to room temperature, about 20 minutes.
8. Transfer the cooled roasted almonds to a large mixing bowl.
9. Add the dried cranberries and pumpkin seeds to the bowl with the cooled almonds.
10. Gently mix all ingredients together until evenly distributed.
11. Store your trail mix in an airtight container at room temperature.
Really, the magic happens when those warm, toasty almonds mingle with the sweet-tart cranberries and crunchy pumpkin seeds. The rosemary-infused nuts provide an aromatic backbone that makes this trail mix feel gourmet, while the different textures keep every handful interesting. Try packing individual portions for hiking trips or serving it alongside cheese boards for an unexpected savory element.
Sea Salt Dark Chocolate Trail Mix
Now, let’s create a simple yet sophisticated snack that combines sweet, salty, and crunchy elements in perfect harmony. This sea salt dark chocolate trail mix requires no baking skills, just careful attention to timing and temperature for that professional finish. You’ll be amazed at how these basic ingredients transform into something truly special with just a few precise steps.
Ingredients
– 2 cups of mixed nuts (I like using almonds, cashews, and walnuts)
– 1 cup of dried cranberries
– 1/2 cup of pumpkin seeds
– 8 ounces of good quality dark chocolate chips
– A generous pinch of flaky sea salt
– A tiny splash of vanilla extract
Instructions
1. Line a large baking sheet with parchment paper and set it aside on your counter.
2. Combine 2 cups of mixed nuts, 1 cup of dried cranberries, and 1/2 cup of pumpkin seeds in a large mixing bowl.
3. Pour 8 ounces of dark chocolate chips into a microwave-safe bowl and add a tiny splash of vanilla extract.
4. Microwave the chocolate mixture on high power for 30 seconds, then stir thoroughly with a spatula.
5. Continue microwaving in 15-second intervals, stirring after each interval, until the chocolate is completely smooth and glossy (this usually takes 2-3 intervals total).
6. Immediately pour the melted chocolate over the nut and fruit mixture in the large bowl.
7. Use a spatula to fold the chocolate into the dry ingredients until every piece is evenly coated.
8. Spread the chocolate-coated trail mix in a single layer on your prepared baking sheet.
9. Sprinkle a generous pinch of flaky sea salt evenly over the entire surface while the chocolate is still wet.
10. Let the trail mix sit at room temperature for exactly 2 hours, or until the chocolate has completely hardened and lost its shine.
11. Break the hardened trail mix into bite-sized clusters with your hands.
12. Transfer the finished trail mix to an airtight container for storage.
Zesty with just the right amount of saltiness against the rich dark chocolate, this trail mix offers incredible texture contrast between the crunchy nuts and chewy cranberries. Try sprinkling it over vanilla ice cream for an instant dessert upgrade, or pack it in small bags for hiking adventures where the salty-sweet combination will keep your energy levels perfect.
Cinnamon Honey Roasted Trail Mix
Frequently, I find myself craving a snack that’s both sweet and satisfying without being overly indulgent. That’s where this cinnamon honey roasted trail mix comes in—it’s a simple, wholesome treat you can whip up in no time. Let’s walk through the process together, step by step, so you can enjoy it fresh from your own oven.
Ingredients
– 2 cups of raw mixed nuts (like almonds and cashews)
– 1 cup of raw pumpkin seeds
– a generous ¼ cup of honey
– a couple of tablespoons of melted coconut oil
– a good sprinkle of ground cinnamon
– a pinch of fine sea salt
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine the 2 cups of raw mixed nuts and 1 cup of raw pumpkin seeds.
3. Drizzle the generous ¼ cup of honey and the couple of tablespoons of melted coconut oil over the nut and seed mixture.
4. Sprinkle the good sprinkle of ground cinnamon and the pinch of fine sea salt evenly over everything.
5. Use a spatula or your hands to toss the mixture thoroughly until all ingredients are well coated. (Tip: Coating evenly ensures every bite is flavorful.)
6. Spread the mixture in a single, even layer on the prepared baking sheet.
7. Roast in the preheated oven for 15 minutes.
8. Remove the baking sheet from the oven and stir the trail mix gently with a spatula to promote even browning.
9. Return the baking sheet to the oven and roast for another 10 minutes, or until the nuts are lightly golden and fragrant. (Tip: Watch closely near the end to prevent burning—nuts can go from perfect to overdone quickly.)
10. Take the baking sheet out of the oven and let the trail mix cool completely on the sheet, about 30 minutes. (Tip: Cooling fully helps it crisp up and prevents clumping.)
11. Once cooled, transfer the trail mix to an airtight container for storage. Keep it crunchy and delightful by storing it in a cool, dry place. Knowing how this trail mix turns out—crispy from the roast, warmly spiced with cinnamon, and just sweet enough from the honey—makes it a go-to for hiking trips or afternoon pick-me-ups. Try sprinkling it over yogurt or ice cream for an extra treat.
Summary
Just imagine all the crunchy, sweet, and savory possibilities waiting in these 18 trail mix recipes! Perfect for snacking, hiking, or lunchboxes, there’s something here for every taste. We’d love for you to try them out, leave a comment with your favorite combo, and share this roundup on Pinterest so fellow snack-lovers can enjoy too. Happy mixing!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
