Homemade Trail Mix is super easy to make and great to have on hand when you need a quick snack. It packs well for school, hikes, or to keep in your purse as an emergency snack. It's a delicious trail mix recipe that you'll want to make again and again!
Ingredients
1cupEACH: walnuts, pecans, and cashews
1cupEACH: banana chips and toasted coconut ribbons, see notes
½cupEACH: raisins and chocolate chunks, see notes
Instructions
Preheat your oven to 350 degrees Fahrenheit. Place the walnuts, pecans, and cashews on a baking sheet and toast them in your oven for 6-8 minutes, or until they are lightly browned and smell fragrant. Remove them from the oven and let them cool.
1 cup EACH: walnuts, pecans, and cashews
Once the baking sheet is cool, add all the other ingredients and mix them together. Store in a sealed bag.
1 cup EACH: banana chips and toasted coconut ribbons, ½ cup EACH: raisins and chocolate chunks
Transfer the trail mix to a resealable bag or glass jar and store it at room temperature for up to 2 months.
Notes
Coconut: If your coconut is not toasted, place it on a separate baking sheet and toast it in the oven for 4-5 minutes. Coconut toasts faster and burns easier than nuts, so keep a close eye on it.Storage: I have found that homemade trail mix lasts for a very long time. I put 2 months in the recipe instructions, but it can last even longer. Eventually, the oils in the nuts and coconut will turn rancid, just like they would if you didn't turn them into trail mix. Chocolate: I love using chocolate chunks, but chocolate chips or even M&Ms work great, too.Raisins: If raisins aren't your thing, leave them out or try another type of dried fruit, such as cranberries or apricots.