Pumpkin Seed Trail Mix

Whether you're hiking in the hills or to the office, this mix makes a delicious and convenient seasonal snack. Bursting with contrasting textures and flavors-- salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, rich coconut--the blend will dazzle your taste buds. It makes a great gift, too.

Source: Martha Stewart Living, October 2009


  • 1 cup raw pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt
  • 1/2 cup large unsweetened coconut flakes
  • 1/2 cup whole almonds (toasted)
  • 1/2 cup dried cranberries
  • 1/4 cup candied ginger (cut into 1/4-inch pieces)


  1. Preheat oven to 375 degrees. Combine pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread in a single layer. Toast, stirring halfway through, until golden, about 8 minutes

  2. Place toasted pumpkin seeds, coconut flakes, almonds, dried cranberries, and candied ginger in a bowl. Mix to combine. Divide among jars, containers, or bags.

Cook's Notes

Trail mix can be stored at room temperature for up to 2 weeks.


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