OttoChef AI Logo
OttoChef AI
Sign InGet Started
Protein-Packed Trail Mix

Protein-Packed Trail Mix

Snack
Prep Time
20min
Cook Time
45min
Servings
4
Calories
278
Chef's Note

The key to this trail mix is the protein coating on the nuts. By using egg whites and whey protein, we create a crunchy, protein-rich exterior. For best results, allow the mix to cool completely before adding the chocolate chips to prevent melting. You can customize the dried fruit and nut combinations based on your preferences while maintaining the protein profile.

Tags
high-protein
snack
nuts
seeds
baked
meal-prep
portable
dairy
chocolate
healthy
Ingredients

  • 1 cup raw almonds

  • 1/2 cup raw walnuts

  • 1/2 cup raw cashews

  • 1/3 cup pumpkin seeds

  • 1/3 cup sunflower seeds

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

  • 2 large egg whites

  • 2 tablespoons coconut oil

  • 1 cup dried edamame

  • 1/4 cup dried unsweetened cranberries

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

  • 1/4 cup unsweetened coconut flakes

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon sea salt

  • 2 tablespoons erythritol or monk fruit sweetener

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 1 cup almonds, 1/2 cup walnuts, 1/2 cup cashews, 1/3 cup pumpkin seeds, and 1/3 cup sunflower seeds.

  • 3

    In a separate small bowl, whisk together 2 large egg whites and 1 teaspoon vanilla extract until frothy.

  • 4

    In another small bowl, mix 1/2 cup whey protein isolate, 1 teaspoon cinnamon, 2 tablespoons erythritol or monk fruit sweetener, and 1/2 teaspoon sea salt.

  • 5

    Pour the egg white mixture over the nuts and seeds, and stir until everything is well coated.

  • 6

    Add the dry protein mixture to the nuts and stir thoroughly to coat evenly.

  • 7

    Melt 2 tablespoons coconut oil and drizzle over the mixture, stirring to combine.

  • 8

    Spread the mixture in a single layer on the prepared baking sheet.

  • 9

    Bake for 30 minutes, stirring every 10 minutes to ensure even toasting. The nuts should be golden and fragrant.

  • 10

    Remove from the oven and let cool completely on the baking sheet (about 15 minutes).

  • 11

    Once cooled, transfer the mixture to a large bowl and fold in 1 cup dried edamame, 1/4 cup dried cranberries, 1/4 cup dark chocolate chips, and 1/4 cup coconut flakes.

  • 12

    Store in an airtight container at room temperature for up to 2 weeks, or portion into individual servings for grab-and-go snacks.

Nutrition Information (per serving)
278
Calories
28g
Protein
14g
Carbs
12g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!