Gluten-Free Classic Trail Mix

This savory and slightly sweet gluten-free trail mix offers a satisfying crunch with a hint of spice. It's the perfect portable snack for hikes, road trips, or a quick energy boost.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including mixed nuts, roasted chickpeas, dried cranberries or raisins — and walks through 5 steps. Updated October 24, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Classic Trail Mix: When preparing this snacks recipe, be vigilant about cross-contamination. Ensure all utensils, bowls, and baking sheets are thoroughly cleaned. Packaged ingredients, especially those processed in shared facilities, should be gluten-free to avoid any contact with gluten-containing grains. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Classic Trail Mix: This recipe is naturally gluten-free by using whole food ingredients. Always ensure any pre-packaged components like nuts or spices are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for mixed nuts, roasted chickpeas, dried cranberries or raisins. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups mixed nuts (almonds, cashews, pecans) Shop
1 cup roasted chickpeas Shop
0.5 cup dried cranberries or raisins Shop
2 tbsp olive oil or melted coconut oil Shop
1 tbsp maple syrup Shop
1 tsp smoked paprika Shop
0.5 tsp garlic powder Shop
0.5 tsp salt
0.25 tsp black pepper

Instructions

1 Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper for easy cleanup. Ensure all your nuts and roasted chickpeas are ready to go.
2 In a large bowl, combine the mixed nuts and roasted chickpeas. Drizzle them with the olive oil or melted coconut oil, ensuring each piece is lightly coated. Add the maple syrup, smoked paprika, garlic powder, salt, and black pepper, then toss everything together until the nuts and chickpeas are evenly seasoned and smell fragrant.
3 Spread the seasoned nut and chickpea mixture in a single layer on the prepared baking sheet. This allows for even roasting and prevents steaming, ensuring a crispy texture.
4 Bake for 15-20 minutes, stirring halfway through, until the nuts are lightly toasted and fragrant, and the chickpeas are slightly crisped. Keep a close eye on them to prevent burning, as nuts can go from toasted to burnt quickly.
5 Remove the baking sheet from the oven and let the mixture cool completely on the sheet for about 10-15 minutes. Once cooled, stir in the dried cranberries or raisins. Store the finished trail mix in an airtight container at room temperature for up to 5 days.

Nutrition (per serving)

154

Calories

Protein

17g

Carbs

Fat

Fiber

151mg

Sodium

Tips & Notes

Add the dried cranberries or raisins only after the nuts cool, as step 5 says. Baked dried fruit turns hard.
Maple syrup can scorch at the edges of the pan. Stir halfway through baking, as step 4 says.
Let the mix cool fully before storing so the chickpeas stay crisp.

Common questions

What cross-contamination risk is specific to Gluten-Free Classic Trail Mix?

Check mixed nuts, roasted chickpeas, dried cranberries or raisins before they go into Gluten-Free Classic Trail Mix. Be vigilant about cross-contamination. Ensure all utensils, bowls, and baking sheets are thoroughly cleaned. Packaged ingredients, especially those processed in shared facilities, should be gluten-free to avoid any contact with gluten-containing grains. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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