Mix and Match Trail Mix
More economical than store-bought and tastier too, a handful of this DIY trail mix paired with a cup of Greek yogurt makes a speedy breakfast – and a handful anytime offers a satiating snack, which rides the line between savory and sweet. Equally ideal for stowing in lunchboxes, purses, and travel bags!
Ingredients
- 2 cups raw or salted nuts* (like almonds, pecans, walnuts, cashews, pistachios, peanuts, hazelnuts, etc.)
- ½ cup raw or salted seeds (like sunflower and pumpkin seeds – or use additional nuts)
- 1 cup dried fruit (chopped into small pieces if large)
- Optional add-ins: ½ cup chopped dark, semi-sweet, or white chocolate, ½ cup coconut flakes, 1 cup pretzels, 1 cup cereal or granola, 1 cup popped popcorn (See notes section for more ideas)
Instructions
- Combine all ingredients in a large bowl and mix well.
- Transfer the mix to a Mason jar, zip-top bag, or other airtight container.
- The mix will keep for a month or more at room temperature.
Notes
Themed Trail Mix Inspiration: Start with the nuts and seeds in the ingredient list (unless otherwise specified below) and add the following mix-ins:
Fall - 1 cup dried fruit such as chopped dried apricots, dates, cherries, or cranberries (or a mix), ¼ cup pumpkin seeds, ¼ cup corn nuts (crunchy dried and salted corn kernels), and ½ cup Reese's Pieces, butterscotch chips, or candy corn (or a mix).
Holiday - 1 cup dried cranberries or cherries (or a mix), ¼ cup coconut flakes, and ½ cup white chocolate chips. For the flavor and green color, pistachios are a nice option for some of the nuts. Other optional add-ins include mini nonpareils and holiday M&Ms.
Spring - ½ cup bunny grahams (any flavor works but the vanilla is a nice color for spring; there are also gluten-free versions!), ½ cup pastel M&M's, and ¼ cup shredded coconut flakes.
Summer (Strawberries & Cream) - ½ cup freeze-dried (not regular dried) strawberries (we recommend chopping the pieces in half or quarters for more even flavor throughout), and ½ cup white chocolate chips or yogurt covered cranberries (or a mix of both!).
Tropical - 1 cup mix of chopped dried pineapple, dried mango, and banana chips. Other options include subbing ¼ cup Macadamia nuts for some of the nuts in the base mix and adding ¼ cup coconut flakes.
Savory (it's awesome!) - ½ cup roasted chickpeas, ⅓ cup beef jerky (we tear into small shreds for more even flavor throughout; Archer Grass-Fed Beef Jerky is a brand we like), ¼ cup corn nuts (crunchy dried and salted corn kernels), and ¼ cup wasabi peas (Note: Wasabi peas often contain gluten; omit if necessary. In this case, you may wish to add more corn nuts and/or roasted chickpeas.)
If using raw nuts, you can toast them in the oven for about 10 minutes at 350℉. This optional step (it’s a matter of personal preference and I often skip it) will draw the natural oils to the surface, making the nuts slightly crisper and intensifying their nutty flavor. Just watch carefully after the first 5 because nuts will burn quickly once toasted.
*When using raw nuts, I don’t add salt or spices, because they don’t stick very well, and the flavor is great without. But again, salted nuts (or a mix of salted and raw) are a fine option.
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