Who’s loving all the fall hiking?? It’s definitely been a favorite pastime of ours now that we live relatively close to some great mountains ⛰

We took a mini 1-day vacation earlier this week and explored some trails, which inspired me to make some trail mix!

Most trail mix is just tossed together, but I thought why not coat it in maple syrup & cinnamon, then roast it? … SUCH a good idea, if I may say so myself 😂 A little extra work, but SO SO worth it!

This recipe can easily be made paleo-friendly, just swap the peanuts for more cashews & almonds or your favorite nut! And make sure your chocolate chips & raisins are compliant.

If you don’t plan on hiking, this recipe would be AMAZING as a topping on just about anything… Oats, smoothie bowls, mixed into granola, you name it. Or just to have as a snack when you’re on the go!

Recipe makes ~3 cups

Ingredients

  • 1 cup peanuts
  • ½ cup cashews
  • ½ cup almonds
  • 2 tbsp maple syrup 
  • ½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup raisins
  • ¼ cup mini dark chocolate chips

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a bowl, combine the peanuts, cashews, and almonds.
  3. Drizzle with maple syrup, cinnamon, and salt. Toss to coat the nuts.
  4. Spread the nuts on the baking sheet and roast in the oven for about 12 minutes, or until fragrant.
  5. Remove the nuts from the oven, toss them on the pan, then spread them out again and allow to cool completely.
  6. Once cooled, add the raisins and chocolate chips.
  7. Store in an air-tight container at room temperature.