This Homemade Paleo Trail Mix recipe is an excellent go-to snack for kids and adults alike. Serve it with milk as cereal or enjoy it as a healthy treat on a hike, after a run or workout, or pack for the kids to take to school.
Want an easy, nutritious snack to enjoy on the go? Try this Paleo Trail Mix. It’s grain-free and gluten-free, and packed with protein to help keep you going all day long. It’s perfect for hiking, camping, traveling, and packing for kids to take to school for a healthy snack.
I started making this Paleo Trail Mix when my husband first went gluten free years ago. We struggled to find healthy and hearty snacks that’s full of flavor and made with wholesome ingredients.
How to Make This Homemade Trail Mix – Step By Step
- Pre-heat oven to 350°F (180°C)
- Mix all ingredients in a large bowl. Mix well to coat maple syrup on dry ingredients.
- Line a large baking pan with parchment paper. This will make clean up so much easier. The maple syrup really sticks to the pan otherwise.
- Spread out mixture on parchment paper. Heat in oven for 15-20 min.
- Let cool and then store in a dry, airtight container.
Soaking the Nuts for This Homemade Trail Mix
Ideally, you’ll want to soak your nuts for at least 8-10 hours or overnight. Why? Soaking them helps to remove excess phytic acid from the nuts, making them more nutritious and digestible. It’s easy to soak the nuts. Simply soak the raw nuts in filtered water with about a tablespoon of raw apple cider vinegar. You can then dehydrate them in the oven or a dehydrator for a few hours or until dry on a low setting.
You can opt not to soak your nuts first, and just get right into making the recipe. I just find for my husband and his gut issues, we need to soak them first.
Get Creative
You can substitute any nuts, seeds, or dried fruit you like. I’ve tried this recipe with dried pineapple, dried mangoes, banana chips and other combinations. You can also add in chocolate chips or gluten-free pretzels too.
Try making a savory trail mix by adding spices such as red pepper flakes, paprika and cumin. Have fun with this recipe!
Benefits of Nuts in This Homemade Trail Mix
Though nuts are usually high in fat, the fat they contain is a healthy type. They’re also good sources of fiber and protein.
Many studies have shown that nuts provide various health benefits — especially in regards to reducing heart disease risk factors.
Almonds contain a number of important nutrients that may help reduce heart disease and diabetes risk factors. However, larger studies are needed to confirm these effects.
And cashews contain a number of important nutrients and studies indicate that they may improve blood lipid levels and reduce blood pressure.
How to Store This Paleo Trail Mix
I suggest storing this Paleo Trail Mix in an airtight container to prevent it from going stale. It will last about 1-2 weeks at room temperature. You can then pack for lunches, snacks, and take on the go and enjoy.
I love to take this trail mix as a snack on the airplane when I travel to avoid getting unhealthy snacks at the airport.
Top Tips For Homemade Trail Mix
- Use a preheated oven.
- Make sure to coat the dry nuts well with maple syrup.
- Make sure to line your baking tray with parchment paper.
- Add spices for an extra kick!
- Store in an airtight container.
More Posts You Might Like
- 50+ Gluten-Free and Grain-Free Breakfast Ideas
- Instant Pot Oatmeal
- Paleo Dark Chocolate Strawberry Bark
Did you try this? Don’t forget to rate it and comment below to let me know how it went. You can also follow me on Facebook, Instagram and Pinterest.
Easy, healthy and delicious, this Paleo trail mix couldn't be easier to make. Enjoy on a hike, after a run or workout, or pack for the kids to take to school as a healthy treat.
- 2 cups raw cashews
- 2 cups raw almonds
- 1 cup raw macadamia nuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raisins
- 1/3 cup dried blueberries or dried cherries or cranberries
- 1/2 cup shredded coconut unsweetened
- 1/4 cup coconut oil
- 1/3 cup maple syrup or raw honey
- 1 tsp vanilla extract
- 1-2 tsp cinnamon
Pre-heat oven to 350°F (180°C)
- Mix all ingredients in a large bowl. Mix well to coat maple syrup on dry ingredients.
- Line a large baking pan with parchment paper. This will make clean up so much easier. The maple syrup really sticks to the pan otherwise.
- Spread out mixture on parchment paper. Heat in oven for 15-20 min.
- Let cool and then store in a dry, airtight container.
I think these could be made into bars if you bake them in a 9 x 9 pan. Give a try and let me know how you like them.
Equipment
Want More Recipes?
Check out my new book, Gluten-Free, Real Food Recipes for Kids.
I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives.
All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.
What’s Included In This Book
It’s filled with 130+ pages of content and recipes, including:
- Real food nutrition 101
- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
- A guide on how to spot chemical additives and what to avoid
- Kitchen essentials and cooking tools
- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
Photo credit: Bigstockphotos.com / Iryna Pospikh
FREE real food guide
Eat healthier in just 7 days with my real food guide and email course. You'll learn how easy it is to go gluten-free and still enjoy the foods that you love.
have you ever tried not adding maple syrup? I’m thinking keto thoughts these days, and trying to eliminate as many added sugars as possible… curious if this would work here? tia 😀
I haven’t but you could try with Stevia or omitting completely.
I like spice so added a bit of cayenne to the mixture; it came out great!!
Sounds amazing! Glad you enjoyed it.
I love healthy snacks like this, so delicious and great on the go!
Just a quick question, how many portions would you recommend to split the mixture into? Will definitely be making a batch on the weekend, thank you.
That’s up to you – but I find 1/2 cup works well for us.