Source: Martha Stewart Living, October 2009

Ingredients

  • 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)

Directions

  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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