Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups plain puffed brown rice cereal (air-popped style, unsweetened)
- 1 cup whole almonds
- 1/2 cup cashew halves
- 1/2 cup pecan halves
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup sunflower seeds
- 1/4 cup honey
- 1 tbsp neutral oil (avocado, grapeseed, or light olive oil)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- Optional after baking: 1/2 cup dried fruit, 1/4 cup dark chocolate chips
Do This
- 1. Heat oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2. In a big bowl, combine puffed rice, nuts, and seeds.
- 3. In a small saucepan, warm honey, oil, vanilla, cinnamon, and salt over low heat, stirring until fluid and combined (1–2 minutes).
- 4. Pour warm honey mixture over dry mix. Toss very well until everything is lightly, evenly coated.
- 5. Spread mixture in a thin, even layer on the baking sheet.
- 6. Bake 15 minutes, stirring halfway, until nuts smell toasty and rice is crisp but not dark.
- 7. Cool completely, then stir in dried fruit and chocolate (if using). Store airtight.
Why You’ll Love This Recipe
- Light, crunchy, and just lightly sweetened with real honey for steady energy.
- Air-popped puffed rice keeps it snackable and not too heavy, while nuts and seeds add protein and healthy fats.
- Easy to customize with your favorite nuts, dried fruit, or chocolate chips.
- Perfect make-ahead snack for hikes, road trips, lunch boxes, or desk drawers.
Grocery List
- Produce: None required (unless you want fresh fruit on the side).
- Dairy: None required (recipe is naturally dairy-free).
- Pantry: Puffed brown rice cereal, whole almonds, cashew halves, pecan halves, pumpkin seeds, sunflower seeds, honey, neutral oil, vanilla extract, ground cinnamon, fine sea salt, optional dried fruit and dark chocolate chips.
Full Ingredients
Crunchy Rice and Nut Base
- 3 cups plain puffed brown rice cereal (air-popped style, unsweetened)
- 1 cup whole raw almonds
- 1/2 cup raw cashew halves (or pieces)
- 1/2 cup raw pecan halves
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup raw sunflower seeds
Light Honey Coating
- 1/4 cup honey
- 1 tbsp neutral oil (avocado, grapeseed, or light olive oil)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt (use 1/2 tsp if your nuts are completely unsalted and you prefer a saltier snack)
Optional Add-Ins (After Baking)
- 1/2 cup dried fruit (such as dried cranberries, chopped dried apricots, or raisins)
- 1/4 cup dark chocolate chips or chopped dark chocolate (add only after mixture is fully cool)
- 2 tbsp unsweetened coconut flakes or chips
Step-by-Step Instructions
Step 1: Prep the pan and preheat the oven
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet (about 13 x 18 inches) with parchment paper. This prevents sticking and makes it easy to lift the cooled mix off the tray later.
Make sure your oven rack is in the middle position so the nuts toast evenly without burning.
Step 2: Combine the puffed rice, nuts, and seeds
In a large mixing bowl, add the puffed brown rice cereal, almonds, cashews, pecans, pumpkin seeds, and sunflower seeds.
Use clean hands or a large spoon to gently toss everything together. Because puffed rice is very light, lift from the bottom of the bowl so the nuts and seeds are evenly distributed throughout the rice. Set the bowl aside while you prepare the honey mixture.
Step 3: Make the warm honey coating
In a small saucepan, combine the honey, neutral oil, vanilla extract, ground cinnamon, and sea salt.
Place the pan over low heat and warm the mixture, stirring constantly, just until it loosens and looks smooth and pourable, about 1–2 minutes. Do not let it boil; you only want it warm enough to coat the dry ingredients easily.
Remove the pan from the heat as soon as the honey mixture is fully combined and fragrant.
Step 4: Coat the dry mix lightly and evenly
Pour the warm honey mixture over the puffed rice and nuts in the large bowl, drizzling it in a thin stream while you gently toss with a spatula or wooden spoon.
Continue tossing and turning the mixture for 1–2 minutes until everything looks lightly glazed. The mixture should not be wet or clumpy; each piece should have just a thin sheen of honey. If you see sticky clumps, use the spoon or your fingers to break them apart and mix a bit more.
Step 5: Spread and bake until crisp
Transfer the coated mixture to the prepared baking sheet. Spread it into a thin, even layer, making sure the puffed rice is not piled too thickly; this helps it stay crunchy.
Bake at 300°F (150°C) for 15 minutes, stirring once halfway through baking (at about the 7-minute mark). When stirring, gently bring the edges toward the center and spread back out again.
The mix is done when the nuts smell toasty, the honey looks set and dry to the touch, and the puffed rice feels crisp but not dark. It will continue to firm up as it cools, so do not wait for deep color.
Step 6: Cool completely for maximum crunch
Remove the baking sheet from the oven and place it on a cooling rack. Use a spatula to gently loosen any stuck bits and spread the mixture out again in an even layer.
Let the trail mix cool completely, about 15–20 minutes. This cooling step is important; it allows the honey to set and the puffed rice to become fully crunchy.
Step 7: Add mix-ins and store
Once the mixture is completely cool and dry to the touch, transfer it back into a large bowl. Stir in your desired dried fruit, chocolate chips, and/or coconut flakes if using.
Taste and adjust: add a small pinch more salt if you like a sweet-salty contrast. Then transfer the trail mix to an airtight container or zip-top bags. Store at room temperature in a cool, dry spot.
Pro Tips
- Keep the coating light. This is meant to be a lightly honey-kissed snack, not sticky granola. If everything looks heavily coated before you add all the honey mixture, stop pouring; you can save a spoonful for drizzling over yogurt instead.
- Do not skip the cooling time. The mix may seem slightly soft when it first comes out of the oven. As it cools, the honey sets and the puffed rice becomes crisp.
- Watch the nuts closely. Nuts can go from toasty to burned quickly. If your oven runs hot, start checking at 10–12 minutes and remove early if necessary.
- Add chocolate only when fully cool. Even a little residual warmth will melt chocolate chips, so be patient if you want distinct chips instead of a chocolate drizzle.
- Use a really big bowl. A generous mixing bowl makes it much easier to coat everything evenly without crushing the puffed rice.
Variations
- Spiced Chai Mix: Replace the cinnamon with 1/4 tsp ground ginger, 1/4 tsp ground cardamom, and a pinch of ground cloves. Add chopped crystallized ginger after baking for a spicy kick.
- Tropical Crunch: Use macadamias and cashews instead of pecans and almonds. After baking and cooling, stir in dried pineapple, dried mango, and coconut chips.
- Cocoa-Nut Energy Mix: Add 1 tbsp unsweetened cocoa powder to the honey mixture and whisk until smooth. After cooling, toss in cacao nibs and dark chocolate chips for a chocolate-forward version.
Storage & Make-Ahead
Store the finished trail mix in an airtight container at room temperature for up to 2 weeks. Keep it in a cool, dry place away from direct sunlight or humidity to maintain maximum crunch.
For longer storage, you can freeze the mix (without dried fruit or chocolate) in a well-sealed container or freezer bag for up to 3 months. Let it come to room temperature with the bag closed to avoid condensation, then stir in any delicate add-ins before serving.
This recipe is ideal for make-ahead snacking. Prepare a batch on the weekend, then portion into small snack bags or containers for grab-and-go fuel during busy days, hikes, or road trips.
Nutrition (per serving)
Approximate values per serving (1/6 of the batch, without optional chocolate or dried fruit): about 410 calories, 30 g fat, 27 g carbohydrates, 5 g fiber, 9 g protein, and about 11 g sugars (primarily from honey). Actual values will vary based on specific brands and add-ins.
Leave a Reply