Description
This pumpkin spice trail mix comes together right in the slow cooker. It’s warm, toasty, and lightly sweet — naturally gluten-free and dairy-free friendly — and perfect for holiday gifting, travel snacks, or a quick wholesome bite all season long.
Ingredients
Units
Scale
- 2 1/4 cups raw walnuts, chopped (or use halves)
- 1/2-2/3 cup raw cashews or almonds
- 1/2 cup raw pumpkin seeds
- 1/2-1/3 cup chopped pecans
- 1/4 cup coconut sugar (see Notes)
- 2 tablespoons refined coconut oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin spice (see Notes)
- Dash of sea salt
- Extra cinnamon, if desired
- 1 cup dried cranberries
- 3/4 cup chocolate chips
Instructions
- Add the nuts and seeds to the slow cooker and spread them out evenly.
- Stir in the coconut sugar, pumpkin spice, coconut oil, sea salt, and vanilla until all the ingredients are well coated.
- Cover and cook on HIGH for 1 hour, stirring once or twice to prevent burning. If the nuts are not lightly toasted after 1 hour, continue cooking for an additional 20–30 minutes.
- Transfer the mixture to a parchment-lined baking sheet and spread it into a thin, even layer. Allow it to cool completely until dry.
- Place the cooled mixture in a large bowl and stir in the dried cranberries and chocolate chips.
- Store in an airtight container or zip-top bag at room temperature.
Notes
Sweetener Option: Maple syrup may be used instead of coconut sugar. If using syrup, stir more frequently to prevent clumping, and note that the texture may form more clusters.
Homemade Pumpkin Spice: Combine 2 teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each ground cloves and nutmeg.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: snack
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 12 9
- Sugar: 9.5 g
- Sodium: 2.5 mg
- Fat: 9.1 g
- Saturated Fat: 3 g
- Carbohydrates: 12.5 g
- Fiber: 1.3 g
- Protein: 2.2 g
- Cholesterol: 0 mg