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.
Course
Breakfast, Snack
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings5cups
AuthorJustine
Ingredients
1 1/2cupswhole almonds
1/2cuppine nuts
1/4cupflax seeds
1cupquick oats
1tbsporganic extra virgin coconut oil
4tbsp100% pure organic maple syrup
1cupunsweetened shredded coconut
3organic medjool dates
6dried apricots
1/2cupgoji berries
1/2cuporganic 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!)
1/8tsppink Himalayan salt
1tspcinnamon
1/4tspcayenne 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.)
Instructions
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.