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Protein-Packed Trail Mix

Protein-Packed Trail Mix

Snack
Prep Time
15min
Cook Time
45min
Servings
4
Calories
278
Chef's Note

For the best flavor development, allow the toasted nuts to cool completely before mixing with other ingredients. You can customize this trail mix by substituting different nuts, seeds, or dried fruits based on your preference, but keep in mind this may alter the nutritional profile. The protein clumps add a unique texture and boost the protein content significantly. Store in individual portion containers for grab-and-go snacking.

Tags
high-protein
high-fiber
snack
nuts
seeds
baked
meal-prep
energy-boosting
trail-mix
healthy
Ingredients

  • 1 cup raw almonds

  • 1/2 cup raw walnuts

  • 1/2 cup raw pumpkin seeds

  • 1/2 cup whey protein isolate powder (unflavored)

  • 1 cup dried edamame

  • 1 cup dried chickpeas

  • 2 tablespoons coconut oil

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon sea salt

  • 1/4 cup unsweetened coconut flakes

  • 1/4 cup dried goji berries

  • 1/4 cup dark chocolate chips (70% cacao)

Instructions
  • 1

    Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

  • 2

    In a large bowl, combine 1 cup raw almonds, 1/2 cup raw walnuts, and 1/2 cup raw pumpkin seeds.

  • 3

    In a small saucepan over low heat, melt 2 tablespoons coconut oil. Once melted, remove from heat and stir in 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt until well combined.

  • 4

    Pour the coconut oil mixture over the nuts and seeds, and toss until everything is evenly coated.

  • 5

    Spread the coated nuts and seeds in a single layer on one of the prepared baking sheets.

  • 6

    Bake for 15-20 minutes, stirring halfway through, until the nuts are lightly toasted and fragrant. Remove from the oven and let cool completely.

  • 7

    While the nuts are baking, spread 1/4 cup unsweetened coconut flakes on the second baking sheet and toast in the oven for 3-5 minutes until lightly golden. Watch carefully as they burn quickly! Remove and let cool.

  • 8

    In a food processor, pulse 1/2 cup whey protein isolate powder with 1 tablespoon of water until it forms small clumps. Spread these protein clumps on a parchment-lined baking sheet and bake for 10 minutes at 325°F until slightly firm. Let cool completely.

  • 9

    In a large mixing bowl, combine the cooled toasted nuts and seeds, 1 cup dried edamame, 1 cup dried chickpeas, the toasted coconut flakes, 1/4 cup dried goji berries, the cooled protein clumps, and 1/4 cup dark chocolate chips.

  • 10

    Mix everything thoroughly and store in an airtight container. Divide into 4 equal portions (about 1 cup each) for serving.

Nutrition Information (per serving)
278
Calories
21g
Protein
14g
Carbs
16g
Fat
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