Last weekend we were getting ready to go for a hike at Lake Louise and I decided (last minute, of course!) to make some trail mix for the road. It turned out to be really delicious (even the chipmunks liked it!), so today I’m sharing the recipe with you. My Toasted Trail Mix is more like a mixture of trail mix and granola — it’s full of awesome, nourishing, all-natural ingredients, and brimming with antioxidants to help fuel your day. It gets nice and toasty in the oven, and the toasted flavour is complimented by a bit of maple syrup, cinnamon, and a dash of cayenne powder for that little bit extra! I also like to enjoy this trail mix on top fruit parfaits and smoothie bowls to kick my breakfast up a notch — it’s a versatile recipe that I love having in my kitchen.
TOASTED TRAIL MIX
Whenever I’m putting my own spin on a classic recipe like trail mix, I try to think about what ingredients I can substitute out for healthier options. In this recipe, I swapped peanuts for almonds and pine nuts, added some extra seeds and oats. Then I swapped milk chocolate chips for antioxidant-rich dark chocolate (or carob) chips, and raisins for a medley of powerhouse goji berries, dried apricots and medjool dates. I cut the sugar down, and opted for my favourite unrefined sweetener, maple syrup, to sweeten the trail mix naturally. To balance things out and add some kick, I seasoned it with cinnamon and cayenne powder. This is so much better (and better for you) than the original!
Yield: 5 cups
• 1 1/2 cups whole almonds
• 1/2 cup pine nuts
• 1/4 cup flax seeds
• 1 cup quick oats
• 1 tbsp organic extra virgin coconut oil
• 4 tbsp 100% pure organic maple syrup
• 1 cup unsweetened shredded coconut
• 3 organic medjool dates
• 6 dried apricots
• 1/2 cup goji berries
• 1/2 cup organic 65% cacao bittersweet chocolate chips (or vegan carob chips if you don’t eat dairy) I used Carob Chips in my recipe, and they were delicious!
• 1/8 tsp pink Himalayan salt
• 1 tsp cinnamon
• 1/4 tsp cayenne powder
This is just enough to add a little kick and enhance the other flavours. But if you’re not a fan of spice, omit it.
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1. Preheat your oven to 375°.
2. Melt 1 tbsp coconut oil in a glass measuring cup and add 2 tbsp maple syrup.
3. Combine almonds, pine nuts and oats with the coconut oil and maple syrup mixture in a large bowl, and mix until well integrated.
4. Spread nut mixture onto a parchment lined baking sheet and bake for 10 minutes. Turn and mix, and bake for another 10 minutes, or until nuts are lightly browned. Transfer to a bowl to cool.
5. In the meantime, chop medjool dates, apricots and goji berries together.
6. While the nut mixture is still warm, add 2 tbsp maple syrup, salt, cayenne powder, cinnamon and flax seeds. Mix thoroughly.
7. Once completely cooled, stir in chocolate (or carob) chips. Eat immediately, or store in an airtight container or plastic bag for up to 1 month.
- 1 1/2 cups whole almonds
- 1/2 cup pine nuts
- 1/4 cup flax seeds
- 1 cup quick oats
- 1 tbsp organic extra virgin coconut oil
- 4 tbsp 100% pure organic maple syrup
- 1 cup unsweetened shredded coconut
- 3 organic medjool dates
- 6 dried apricots
- 1/2 cup goji berries
- 1/2 cup organic 65% cacao bittersweet chocolate chips (or vegan carob chips if you don't eat dairy I used Carob Chips in my recipe, and they were delicious!)
- 1/8 tsp pink Himalayan salt
- 1 tsp cinnamon
- 1/4 tsp cayenne powder (this is just enough to add a little kick and enhance the other flavours. But if you're not a fan of spice omit it.)
Preheat your oven to 375°.
Melt 1 tbsp coconut oil in a glass measuring cup and add 2 tbsp maple syrup.
Combine almonds, pine nuts and oats with the coconut oil and maple syrup mixture in a large bowl, and mix until well integrated.
Spread nut mixture onto a parchment lined baking sheet and bake for 10 minutes. Turn and mix, and bake for another 10 minutes, or until nuts are lightly browned. Transfer to a bowl to cool.
In the meantime, chop medjool dates, apricots and goji berries together.
While the nut mixture is still warm, add 2 tbsp maple syrup, salt, cayenne powder, cinnamon and flax seeds. Mix thoroughly.
Once completely cooled, stir in chocolate (or carob) chips. Eat immediately, or store in an airtight container or plastic bag for up to 1 month.
WAYS TO EAT IT
Enjoy my Toasted Trail Mix on its own, or use it to spice up your breakfast! These are my favourite ways to eat it.
MAKE A FRUIT PARFAIT
Add some trail mix on top of fresh fruit with a splash of almond milk. If you eat dairy, substitute almond milk with regular milk or greek yogurt.
SPRINKLE IT ON TOP OF A SMOOTHIE BOWL
Add a little extra nutrition and crunch to your smoothie bowl! This one has a smoothie base of bananas, strawberries, spinach and vanilla protein powder blended with coconut water. The trail mix will compliment any smoothie!
TAKE IT TO GO
Pack it up and take it to go! It’s great for hikes, camping, or road trips. But, if you’re going hiking on a hot day, the chocolate (or carob) chips may melt. So eat it fast, or just eat it melted. It was actually better that way! It’s definitely nature approved — we did the Lake Agnes Tea House Hike last weekend, and the chipmunks at the summit literally went into our backpack to get this trail mix! They totally chowed down on it (and I didn’t feel so bad, since it’s made with all natural, good for you ingredients)! They were really friendly little guys, crawling all over us looking for more. Aren’t they so cute?!
Look at how full his cheeks are!
What are your favourite snacks to bring on a hike or a road trip? And what are your favourite Alberta hikes? I’m hoping to get out a lot more this summer and early fall, so if you have a suggestion, leave it for me in the comments. And if you try my Toasted Trail Mix, let me know how you like it — tag me on social media, or use the hasgtag #justinecelinarecipes, so I can find it. Have a great weekend, whatever you’re up to!
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