Food & Cooking Recipes Ingredients Pasta and Grains Maple-Almond-Banana Trail Mix 2.8 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 cups Trail mix is a tasty, high-energy snack; pack a few handfuls per person for the next picnic or walk in the woods. Ingredients 4 tablespoons unsalted butter, melted 1 cup pure maple syrup, preferably Grade B 2 cups raw unsalted almonds (about 10 ounces) 1 cup wheat germ 3 cups rolled oats ½ teaspoon coarse salt 1 cup cup dried bananas (about 4 ounces), cut into ½-inch pieces ⅔ cup cup dried cranberries (about 3 ounces) Directions Preheat oven to 375 degrees. Combine butter, maple syrup, almonds, wheat germ, oats, and salt in a large bowl. Spread mixture on a rimmed baking sheet lined with parchment paper. Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool on sheet on a wire rack. Transfer to a large bowl, and stir in bananas and cranberries. Cook's Notes Trail mix can be stored in an airtight container, up to 1 week. Rate it Print