Maple-Spiced Roasted Nut and Fruit Trail Mix

Name: Maple-Spiced Roasted Nut and Fruit Trail Mix
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Raw Almonds; 1 cup Raw Cashews; 1 cup Raw Pecan Halves; 1/2 cup Raw Pumpkin Seeds; 1 cup Unsweetened Coconut Flakes; 3 tbsp Pure Maple Syrup; 1 tbsp Extra-Virgin Olive Oil; 1 tsp Ground Cinnamon; 1/2 tsp Ground Cardamom; 1/8 tsp Cayenne Pepper; 3/4 tsp Fine Sea Salt; 3/4 cup Dried Tart Cherries; 3/4 cup Dried Apricots, Cut Into Small Pieces; 4 oz Dark Chocolate, Chopped Into Small Pieces

Maple-spiced nut and fruit trail mix with dark chocolate

Crystal Anderson

Published: July 28, 2026

Categories: Fruits, Appetizers & Snacks, Gluten-Free

Tags: gluten-free, Make-Ahead, Maple, Dried Fruit, Trail Mix, Roasted Nuts, Portable Snack

Maple-Spiced Trail Mix

A crisp homemade trail mix with maple-glazed almonds, cashews, pumpkin seeds, warm spices, tart cherries, apricots, and dark chocolate.

Prep Time:15 minCook Time:25 minTotal Time:40 minServings:12Difficulty:Easy

Roasting the nuts and seeds with a thin maple glaze gives this trail mix more flavor and a crisper texture than simply stirring packaged ingredients together. Cinnamon, cardamom, and a restrained pinch of cayenne make the mix aromatic and gently warming rather than overtly spicy.

The nut mixture needs space on the baking sheet so moisture can escape. Stirring once during roasting exposes new surfaces to the heat, while a final undisturbed cooling period lets the maple coating harden into light, crunchy clusters.

Tart cherries and chewy apricots are folded in only after the roasted mixture has cooled, preserving their distinct texture. Toasted coconut adds delicate flakes, and dark chocolate brings just enough bitterness to balance the fruit and maple.

Pack the finished mix into small jars or reusable containers for work, school, hikes, and road trips. It keeps well at room temperature and is easy to portion, but allow it to cool completely before storage so trapped steam does not soften the nuts.

Nutrition (per serving)

Calories:285 kcal

Protein:7 g

Carbs:27 g

Fat:18 g

Directions

1

Heat the oven to 325°F and line a large rimmed baking sheet with parchment paper.
2

Combine the almonds, cashews, pecans, and pumpkin seeds in a large bowl, keeping the coconut aside so it does not brown too quickly.
3

Whisk the maple syrup, olive oil, cinnamon, cardamom, cayenne, and salt in a small bowl until smooth. Pour over the nut mixture and toss thoroughly until every piece has a light, even coating.
4

Spread the coated nuts and seeds in a single layer on the prepared pan. Roast for 12 minutes, then stir and rotate the pan for even browning.
5

Scatter the coconut flakes over the pan and roast for 8 to 10 minutes more, stirring once, until the nuts smell toasted and the coconut edges are golden. Cool completely on the pan without disturbing the mixture for at least 20 minutes.
6

Break the cooled nut mixture into bite-size clusters. Fold in the dried cherries, apricots, and dark chocolate, then transfer to an airtight container for serving or storage.

Ingredients

Raw Almonds:1 cup
Raw Cashews:1 cup
Raw Pecan Halves:1 cup
Raw Pumpkin Seeds:1/2 cup
Unsweetened Coconut Flakes:1 cup
Pure Maple Syrup:3 tbsp
Extra-Virgin Olive Oil:1 tbsp
Ground Cinnamon:1 tsp
Ground Cardamom:1/2 tsp
Cayenne Pepper:1/8 tsp
Fine Sea Salt:3/4 tsp
Dried Tart Cherries:3/4 cup
Dried Apricots, Cut Into Small Pieces:3/4 cup
Dark Chocolate, Chopped Into Small Pieces:4 oz

Tips & Notes

Watch the coconut closely during the final minutes because thin flakes can change from golden to scorched quickly.
For distinct maple clusters, do not stir the mixture while it cools on the baking sheet.
Store the trail mix in an airtight container at room temperature for up to 2 weeks, away from direct heat so the chocolate stays firm.