Ingredients
Scale
- 1 cup mixed nuts (almonds, walnuts, pecans)
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup shredded coconut (unsweetened)
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the mixed nuts, dried cranberries, pumpkin seeds, and shredded coconut.
- Step 3: In a separate small bowl, whisk together the melted coconut oil, maple syrup, cinnamon, and sea salt.
- Step 4: Pour the wet ingredients over the dry ingredients and stir well to ensure everything is evenly coated.
- Step 5: Spread the mixture in a single layer on the prepared baking sheet.
- Step 6: Bake for 12-15 minutes, or until lightly toasted and fragrant. Let cool completely on the baking sheet before breaking into clusters and storing in an airtight container in the fridge.
Notes
- Store in the fridge to maintain a delightfully chewy texture and extend its freshness for up to two weeks.
- If you prefer a softer snack, microwave individual portions for 5-10 seconds to slightly warm the nuts and release their aromas.
- Enjoy this snack straight from the fridge, sprinkled over yogurt, or as a crunchy topping for ice cream.
- For an extra depth of flavor, toast the nuts and seeds in a dry skillet for a few minutes before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American