Pumpkin Seed Trail Mix (Gluten Free and Vegan)

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The perfect trail mix for fall! Salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, and rich coconut fill each bite.


  • 1 cup raw pumpkin/pepita seeds
  • 1 tablespoon olive oil
  • kosher salt to taste
  • 1/2 cup large unsweetened coconut flakes
  • 1/2 cup whole almonds, toasted
  • 1/2 cup dried cranberries, I used orange infused cranberries from Trader Joe's
  • 1/4 cup candied ginger, cut into 1/4-inch pieces.


  1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Combine the pumpkin seeds with the olive oil and season with salt. Spread in an even layer on the prepared baking sheet. Toast until golden, stirring halfway through, about 8 minutes.
  2. In a large bowl combine the pumpkin seeds, coconut flakes, almonds, cranberries, and ginger. Toss to combine.
  3. Divide among jars or bags to store. Can be kept at room temperature for up to 2 weeks. Makes approximately 3 1/2 cups of trail mix.
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