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Protein-Packed Trail Mix

Protein-Packed Trail Mix

Snack
Prep Time
15min
Cook Time
30min
Servings
4
Calories
385
Chef's Note

For an extra protein boost, you can substitute some of the dried fruit with more dried edamame or add protein crisps. Toasting the oats and nuts gives this trail mix a deeper flavor profile compared to raw versions. Portion into individual servings (about 1/2 cup each) right after making for grab-and-go snacks throughout the week.

Tags
high-protein
gluten-free
snack
trail mix
baked
nuts
seeds
dried fruit
make-ahead
portable
Ingredients

  • 2 cups rolled oats (gluten-free certified)

  • 1 cup whey protein powder (unflavored)

  • 1 cup almonds

  • 1/2 cup pumpkin seeds

  • 1/2 cup sunflower seeds

  • 1 cup dried edamame

  • 1/2 cup dried cranberries

  • 1/2 cup dried blueberries

  • 1/4 cup honey

  • 3 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

Instructions
  • 1

    Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, combine 2 cups of gluten-free rolled oats, 1 cup of whey protein powder, and 1 teaspoon of cinnamon. Mix well.

  • 3

    In a small saucepan over low heat, warm 3 tablespoons of coconut oil and 1/4 cup of honey until melted and combined, about 2-3 minutes.

  • 4

    Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract.

  • 5

    Pour the honey mixture over the oat mixture and stir until everything is evenly coated.

  • 6

    Spread the mixture evenly on the prepared baking sheet and bake for 20 minutes, stirring halfway through to ensure even toasting.

  • 7

    While the oat mixture is baking, chop 1 cup of almonds into smaller pieces if desired.

  • 8

    Remove the baking sheet from the oven and let the mixture cool for 5 minutes.

  • 9

    Add the chopped almonds, 1/2 cup of pumpkin seeds, 1/2 cup of sunflower seeds, and 1 cup of dried edamame to the baking sheet. Sprinkle with 1/2 teaspoon of salt and toss everything together.

  • 10

    Return the baking sheet to the oven and bake for an additional 10 minutes until the nuts and seeds are lightly toasted.

  • 11

    Remove from the oven and let cool completely (about 15-20 minutes).

  • 12

    Once cooled, add 1/2 cup of dried cranberries and 1/2 cup of dried blueberries to the mixture and toss to combine.

  • 13

    Store in an airtight container for up to two weeks.

Nutrition Information (per serving)
385
Calories
24g
Protein
43g
Carbs
13g
Fat
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