SaveMaple cinnamon fall trail mix
Crunchy pretzels, toasted oat cereal, almonds and pumpkin seeds glazed in maple and cinnamon, then tossed with dried cranberries, raisins and a few chocolate chips. It is ready in 15 minutes, keeps all week, and a handful makes our go-to snack before a workout, a hike or a fall road trip.
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 8
- Per serve
- 240 kcal
Method
Amounts in the steps are for the original 8 servings. Use the ingredient list for your amounts.
Line a baking sheet or large plate with parchment paper.
In a large nonstick skillet over medium heat, melt the coconut oil with the maple syrup, cinnamon and salt, stirring, until it bubbles, about 1 minute.
Add the pretzels, cereal, almonds and pumpkin seeds and stir until everything is coated. Keep stirring until the glaze turns sticky and the almonds smell toasty, about 4 minutes.
Spread the mix on the parchment in a single layer and let it cool until crisp, about 5 minutes.
Toss in the dried cranberries, raisins and chocolate chips. Eat right away or store in an airtight jar.
Tips
- Wait until the mix is fully cool before adding the chocolate chips, or they will melt and clump.
- Before a workout, a small handful (about ½ cup) 30 to 60 minutes ahead is plenty. The pretzels, cereal and dried fruit are mostly quick carbs.
- Keeps in an airtight container at room temperature for up to 1 week. Swap the almonds for sunflower seeds to make it nut-free, or use gluten-free pretzels and cereal if you need it gluten-free.
Nutrition per serving
- Calories
- 240
- Protein
- 5 g
- Carbs
- 34 g
- Fat
- 11 g
- Saturated fat
- 3 g
- Fiber
- 4 g
- Sugar
- 17 g
- Sodium
- 180 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Parchment paper sheets Nothing sticks and cleanup is a wipe.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
- Nonstick skillet Eggs and delicate fish release cleanly.
- Stainless skillet Sears hard and builds a pan sauce.
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