Homemade Trail Mix with Dried Fruits & Seeds

Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine 1/2 cup raw almonds, 1/2 cup raw walnuts, 1/3 cup raw pumpkin seeds, 1/3 cup raw sunflower seeds, and 1/4 cup unsweetened coconut flakes.

In a small bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 teaspoon ground cinnamon, 1/2 teaspoon sea salt, 1 teaspoon vanilla extract, and 1 teaspoon orange zest until well combined.

Pour the maple syrup mixture over the nut and seed mixture, stirring thoroughly to ensure everything is evenly coated.

Spread the mixture in an even layer on the prepared baking sheet.

Bake for 15 minutes, then remove from oven and stir the mixture to ensure even toasting.

Return to oven and bake for an additional 10-15 minutes until the nuts and seeds are golden brown and fragrant, watching carefully to prevent burning.

Remove from oven and let cool completely on the baking sheet (about 20-30 minutes). The mixture will crisp up as it cools.

Once completely cooled, transfer the toasted nut and seed mixture to a large bowl.

Add 1/3 cup dried cherries, 1/3 cup chopped dried apricots, 1/4 cup dried blueberries, and 1/4 cup dark chocolate chips to the bowl.

Gently toss all ingredients together until well mixed.

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