Healthy Autumnal Trail Mixes and Seasonal Snacks
This Friday, TRUE is featuring some of our favorite food finds! These quick and easy recipes are perfect for last-minute plans or company. Portion these snacks out into to-go bags and you’ll have a clean and convenient on-the-go energy boost, that will curb your appetite and leave you satisfied. Whether you prefer sweet, salty, or savory, here are 7 seasonal snacks that are healthy, delicious, and guarantee to make your kitchen smell great!
Super Seedy Trail Mix with Almonds, Chia, and Cranberries – Feed me Phoebe
- 2 cups raw unsalted almonds
- ½ cup raw unsalted pumpkin seeds
- 2 tablespoons chia seeds
- 1 tablespoon unrefined extra virgin coconut oil, melted
- 2 tablespoons raw honey
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground cinnamon
- 1/3 cup dried cranberries
- ¼ cup dark chocolate chips
- Preheat the broiler.
- In a medium mixing bowl, combine the almonds, pumpkin, chia seeds, coconut oil, honey, salt, and cinnamon. Stir until the nuts are coated in the honey and oil.
- Arrange the nut mixture on a parchment lined baking sheet.
- Roast under the broiler until the nuts are toasted and fragrant, about 1 to 2 minutes.
- Redistribute and return to the broiler for another minute. Cool on the sheet until the honey has begun to set, about 5 minutes. Stir once to make sure all of the honey sticks to the nuts, and not to the parchment. Allow to cool completely.
- Toss the cooled nuts with the cranberries and chocolate chips. Store in an airtight container for up to a month.
Pumpkin Chocolate Chip Energy Bits – Amy’s Healthy Baking
- 1 cup oats
- 1/4 cup flax meal
- 1 1/2 t. cinnamon
- 1/4 cup peanut butter
- 1/4 cup canned pumpkin
- 2 T. maple syrup
- 1 T. honey
- 1 t. vanilla
- 1 T. mini chocolate chips (optional)
In a medium sized bowl combine all of the ingredients. Stir together all of the ingredients until thoroughly combined. Place the mixture in the fridge for 15 minutes. Roll the mixture into approximately 1 inch sized balls. Store the Pumpkin Pie Energy Bites in an airtight container lined with wax paper. Keep them in the freezer for up to a month.
Skinny 100-Calorie Chocolate Peanut Butter Snack Mix (No Butter/Oil) – Averie Cooks
- 1/4 cup creamy peanut butter (don’t use natural or homemade, too runny)
- 1/4 cup light-colored corn syrup (or brown rice syrup, agave, honey)
- 1/2 teaspoon vanilla extract
- 3 cups Corn Chex (or similar, i.e. Honey Nut Chex, Chocolate Chex, Crispix)
about 1/4 cup unsweetened natural cocoa powder, or to taste pinch or packet(s) of zero-calorie sweetener Truvia, Splenda, Stevia, etc., optional and to taste (I didn’t need any) pinch Kosher or sea salt, optional and to taste for a salty-and-sweet treat.
- In a medium microwave-safe bowl, combine peanut butter, corn syrup, and heat on high power for 30 seconds to melt. Stir mixture smooth.
- Stir in the vanilla; set mixture aside.
- In a large bowl, add the cereal.
- Pour wet mixture over the cereal and toss to coat.
- Sprinkle with about 1/4 cup cocoa powder, or to taste, and toss to coat.
- Taste the mix and optionally add a pinch or packet(s) zero-calorie sweetener. I didn’t find it necessary, but I’m not bothered by the bitterness of cocoa powder.
- For a salty-and-sweet treat, optionally sprinkle with salt, to taste.
- Mix will keep airtight for up to 1 week.
Popcorn Trail Mix – Good Life Eats
- 1 envelope of Orville Redenbacher Natural Simply Salted 50% Less Fat, popped
- 1/4 teaspoon cinnamon
- 1/4 cup sunflower seeds
- 1/4 cup pepitas (pumpkin seeds)
- 2/3 cup raw, unsalted almonds
- 1/3 cup dried cranberries
- 1/2 cup diced dried apricots
Sprinkle hot, freshly popped popcorn with cinnamon, tossing to coat evenly. In a separate bowl, combine the sunflower seeds, pepitas, almonds, cranberries, and apricots. Mix well. Toss the nut, seed, and fruit mixture with the popcorn. Divide evenly among 4-6 snack sized bowls
Spicy Honey Mustard Trail Mix – Peanut Butter Boy’s Blog
- 2 cups spicy peanuts
- 2 cups salted soy nuts
- 1 cup raw almonds
- 2 cups grape nuts or other firm cereal
- 1 cup peanut roasted chickpeas
- 2 cups pretzel nugget pieces (honey mustard & onion flavor)
- 1 + 1/2 cups chopped dates
Combine all ingredients in a large sealed bag and shake until well mixed. The grape nuts tend to sink so shake the bag around before each snack session. For best results, transfer to a bowl or napkin before eating or you will eat too much!
No Bake Sweet & Salty Trail Mix Granola Bars – Running with Spoons
- ½ cup brown rice syrup, or honey if not vegan
- 2 Tbsp. sunflower seed butter*
- 1 Tbsp. coconut oil
- ¾ cup old fashioned oats
- ½ cup crispy rice cereal
- ½ cup pretzels, crushed**
- ¼ tsp. salt
- ½ cup dried fruit (I used raisins and cranberries)
- ½ cup pumpkin seeds***
- ⅓ cup chocolate chips
- Line an 8×8 baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray the foil with cooking spray and set aside.
- Add brown rice syrup, sunflower seed butter, and coconut oil to a microwave-safe bowl and nuke on high until ingredients are fully melted and combined, about 1 minute. Remove from microwave and allow to cool and thicken.
- Combine remaining ingredients in a large mixing bowl, stirring until evenly distributed. Pour wet ingredients into dry ingredients and mix until fully incorporated.
- Transfer mixture to prepared pan and use a spatula or your hands to spread it evenly, making sure to press down firmly. Cover pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight. When bars have set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Store bars in the fridge or freezer for best results.
* You can easily sub this with your favorite nut butter if you don’t need these to be nut-free.
** Make sure to use certified gluten-free pretzels if you need these to be gluten-free.
*** Feel free to sub these with another type of seed or nut if you don’t need them to be nut-free.
Pumpkin Spiced Trail Mix – Beards & Bonnets
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1/4 cup maple syrup
- 1 tsp. gluten free vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- pinch of ground cloves
- pinch of salt
- 1/4 cup dried cranberries
- 1/4 cup crystallized ginger chunks
- Preheat the oven to 350 F and place the rack in the center of the oven. Line a baking sheet with a slip mat, or parchment paper, and place nuts in a single layer. Roast about 10-12 minutes, turning once until the nuts smell nice and toasty. Remove the nuts from the oven and place them in a mixing bowl, set aside. Reduce oven temperature to 300 F.
- While the oven is cooling bring the remaining ingredients to a boil over medium high heat. After the mixture boils remove the pan from the heat and drizzle the syrup over the mixed nuts and stir well to coat.
- Spread the nuts back out evenly onto the lined cookie sheet in a single layer and bake for 20-25 minutes. Remove the nut mix from the oven and allow to completely cool before mixing in the cranberries and crystallized ginger.
- Store in an airtight container.