Trail Mix with Dried Fruit and Nuts
10min
15min
4
320
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Chef's Note
For maximum freshness, toast the nuts and seeds just before mixing. If you're in a rush, you can skip the toasting step and use pre-roasted nuts, but the flavor won't be quite as rich. This trail mix keeps well in an airtight container for up to 2 weeks.
Tags
Ingredients
1/2 cup raw almonds
1/2 cup raw walnuts
1/4 cup raw pumpkin seeds
1/3 cup dried cranberries
1/3 cup dried apricots
1/4 cup dark chocolate chips
1/2 teaspoon cinnamon
1 tablespoon maple syrup
1/4 teaspoon salt
Instructions
- 1
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
Chop 1/3 cup dried apricots into small pieces, about the size of the cranberries.
- 3
In a medium bowl, combine 1/2 cup almonds, 1/2 cup walnuts, and 1/4 cup pumpkin seeds.
- 4
Add 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the nut mixture and toss until evenly coated.
- 5
Spread the nut mixture in a single layer on the prepared baking sheet.
- 6
Bake for 12-15 minutes, stirring once halfway through, until the nuts are lightly toasted and fragrant.
- 7
Remove from oven and let cool completely on the baking sheet (about 10 minutes).
- 8
Transfer the cooled nut mixture to a large bowl and add 1/3 cup dried cranberries, the chopped dried apricots, and 1/4 cup dark chocolate chips.
- 9
Gently mix all ingredients together.
- 10
Divide into 4 equal portions (about 1/2 cup each) and store in airtight containers or resealable bags.
Nutrition Information (per serving)
320
8g
25g
22g
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