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Sweet & Savory Trail Mix Clusters

Sweet & Savory Trail Mix Clusters

Snack
Prep Time
20min
Cook Time
35min
Servings
12
Calories
285
Chef's Note

For the perfect balance of sweet and savory, don't skip the flaky sea salt finish - it elevates the flavor profile dramatically. To create variations, try substituting different nuts, seeds, or dried fruits based on what you have available. For a more savory version, add a pinch of smoked paprika or cayenne to the honey mixture.

Tags
snack
nuts
dried fruit
chocolate
make-ahead
portable
sweet and savory
baked
energy
hiking
Ingredients

  • 1 cup old-fashioned rolled oats

  • 1/2 cup raw almonds

  • 1/2 cup raw pecans

  • 1/3 cup raw pumpkin seeds

  • 1/3 cup dried cranberries

  • 1/3 cup dried apricots, chopped

  • 1/4 cup unsweetened coconut flakes

  • 1/3 cup dark chocolate chips (60% cacao)

  • 1/2 cup pretzel sticks, broken into pieces

  • 1/3 cup honey

  • 2 tablespoons pure maple syrup

  • 3 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon sea salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon flaky sea salt (for garnish)

Instructions
  • 1

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

  • 2

    Spread 1 cup of rolled oats on the prepared baking sheet and toast in the oven for 10 minutes, stirring halfway through, until lightly golden.

  • 3

    While the oats are toasting, coarsely chop 1/2 cup of almonds and 1/2 cup of pecans, leaving some pieces whole for texture variation.

  • 4

    In a large mixing bowl, combine the toasted oats, chopped nuts, 1/3 cup of pumpkin seeds, 1/3 cup of dried cranberries, 1/3 cup of chopped dried apricots, and 1/4 cup of coconut flakes.

  • 5

    In a small saucepan over medium-low heat, combine 1/3 cup of honey, 2 tablespoons of maple syrup, and 3 tablespoons of coconut oil. Stir until melted and well combined, about 2-3 minutes.

  • 6

    Remove the honey mixture from heat and stir in 1 teaspoon of vanilla extract, 1/2 teaspoon of sea salt, and 1 teaspoon of ground cinnamon.

  • 7

    Pour the warm honey mixture over the dry ingredients and stir thoroughly to coat everything evenly.

  • 8

    Allow the mixture to cool for 5 minutes, then fold in 1/3 cup of dark chocolate chips and 1/2 cup of broken pretzel pieces (the mixture should be warm but not hot enough to melt the chocolate).

  • 9

    Using a 1/4 cup measuring cup or an ice cream scoop, portion the mixture onto the parchment-lined baking sheet, creating 12 clusters. Use your fingers to gently press and shape each cluster.

  • 10

    Sprinkle the clusters with 1/4 teaspoon of flaky sea salt for a finishing touch of flavor contrast.

  • 11

    Bake for 15-18 minutes, until the clusters are golden brown and set.

  • 12

    Allow the clusters to cool completely on the baking sheet (about 30 minutes) - they will firm up as they cool.

  • 13

    Once completely cooled, store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Nutrition Information (per serving)
285
Calories
6g
Protein
32g
Carbs
16g
Fat
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