Trail Mix Recipe

Roast nuts and seeds (optional)

Preheat oven to 325°F (165°C). Spread almonds, cashews, peanuts, walnuts and pumpkin seeds in a single layer on a rimmed baking sheet. In a small bowl, whisk together maple syrup, oil and cinnamon. Lightly drizzle the mixture over the nuts and seeds and toss with a spatula to coat evenly. Roast for 10–12 minutes, stirring once halfway, until nuts are fragrant and lightly golden. Watch closely the last 2 minutes to avoid burning. Remove from oven and let cool completely on the baking sheet (about 15 minutes).

If you prefer raw nuts, skip the roasting step and use the nuts and seeds straight from the measuring cups; proceed after they are at room temperature.

While the nuts cool (or immediately if using raw), chop dried apricots into bite-size pieces. Measure cranberries and golden raisins. Combine the dried fruits and mini chocolate chips in a large mixing bowl.

If chocolate chips were added while the roasted nuts are still warm, allow nuts to cool first; warm nuts can melt the chocolate. For a light coating on fruit (optional), toss the dried fruit with a teaspoon of maple syrup before combining.

Add the cooled (or raw) nuts and seeds to the bowl with the dried fruit and chocolate. Sprinkle sea salt evenly over the mixture and toss gently with a large spoon or your hands until everything is evenly distributed.

Taste and adjust: add up to an extra 1/4 tsp sea salt if desired, or a few more chocolate chips or dried fruit for sweetness. Let the trail mix rest in an airtight container for at least 1 hour to let flavors meld (optional).

Store the trail mix in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. For longer storage, freeze in sealed bags for up to 3 months.