Homemade Trail Mix with Dried Fruit and Seeds

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

In a medium bowl, combine 1/4 cup raw almonds, 1/4 cup raw walnuts, 3 tablespoons pumpkin seeds, and 3 tablespoons sunflower seeds.

In a small saucepan over low heat, melt 1 tablespoon coconut oil with 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/2 teaspoon vanilla extract, stirring until well combined.

Pour the maple mixture over the nuts and seeds, tossing thoroughly to coat evenly.

Spread the coated nuts and seeds in a single layer on the prepared baking sheet.

Bake for 15-20 minutes, stirring halfway through, until the nuts are lightly toasted and fragrant. Watch carefully to prevent burning.

Remove from the oven and let cool for 5 minutes, then add 2 tablespoons unsweetened coconut flakes and return to the oven for 3-5 minutes until the coconut is lightly golden.

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

While cooling, combine 1 tablespoon flaxseeds and 1 tablespoon chia seeds in a small dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.

Once everything is cooled, transfer the toasted nut mixture to a large bowl and add the toasted flax and chia seeds.

Add 3 tablespoons dried cranberries, 3 tablespoons chopped dried apricots, 2 tablespoons dried tart cherries, and 2 tablespoons dried blueberries to the bowl.

Add 2 tablespoons dark chocolate chips and 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 of about 1/3 cup each.