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