Week 13- HOMEMADE TRAIL MIX
yield: 6 CUPS
Homemade Trail Mix is super easy to make and great to have on hand when you need a quick snack. It packs well for school, hikes, or to keep in your purse as an emergency snack. It's a healthy trail mix recipe that you'll want to make again and again!
1 cup 3.5 ounces each: walnuts, pecans, and cashews
1 cup 3 ounces each: banana chips and toasted coconut ribbons (see notes)
1/2 cup 2.5 ounces each: raisins and chocolate chunks (see notes)
Preheat your oven to 350 degrees.
Place the walnuts, pecans, and cashews on a baking sheet and toast them in your oven for 6-8 minutes, or until they are lightly browned and smell fragrant. Remove them from the oven and let them cool.
Once the baking sheet is cool, add all the other ingredients and mix them together. Store in a sealed bag.
If your coconut is not toasted, place it on a seperate baking sheet and toast it in the oven for 4-5 minutes. Coconut will toast faster and burn easier than the nuts so keep a close eye on it.