Ingredients
Directions
Slow roast the nuts and pumpkin seeds: Preheat the oven to 250 degrees F.
Add the almonds, cashews, pecans, and pumpkin seeds to a baking sheet, spreading out evenly, and slow roast for 60 minutes, tossing halfway through.
Remove nuts from the oven and allow them to cool a bit before adding them to a bowl.
Add the dried cranberries to the bowl and mix to combine.
Store the trail mix in an airtight glass container and portion out for snacks as desired.
Chef's Notes
Substitutions
Substitute any other nut of choice for the almonds, cashews, and pecans, such as hazelnuts, pistachios, or Brazil nuts.
Substitute banana or apple chips for the dried cranberries or apricots.
Nut-free
Slow roast sunflower seeds, flax seeds, and pumpkin seeds in place of the almonds, cashews, and pecans.
Prep Ahead
Roast the nuts and seeds ahead of time and store in an airtight container in the refrigerator for up to one month.
Storage
Store the trail mix in an airtight container in the refrigerator for up to one month or freeze for up to three months.
Ingredients
Directions
Slow roast the nuts and pumpkin seeds: Preheat the oven to 250 degrees F.
Add the almonds, cashews, pecans, and pumpkin seeds to a baking sheet, spreading out evenly, and slow roast for 60 minutes, tossing halfway through.
Remove nuts from the oven and allow them to cool a bit before adding them to a bowl.
Add the dried cranberries to the bowl and mix to combine.
Store the trail mix in an airtight glass container and portion out for snacks as desired.
