Maple pepita and cherry trail mix
A crunchy, make-ahead trail mix with maple-toasted pumpkin seeds, tart cherries and dark chocolate.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
The maple is there for flavour and a thin, crisp coating on the pepitas, not as a wet sweetener for the whole mix. Let the seeds cool fully before adding the fruit and chocolate; that keeps the portions loose and packable.
This is a snack, not a meal plan for a long hike. Pack water and enough food for the route, weather and time away. Keep the portions sealed and follow local guidance on food storage and wildlife-safe packing.
Maple pepita and cherry trail mix
A crunchy, make-ahead trail mix with maple-toasted pumpkin seeds, tart cherries and dark chocolate.
Ingredients
- 140 g (5 oz / 1 US cup) roasted almonds
- 140 g (5 oz / 1 US cup) roasted cashews
- 60 g (2 oz / ½ US cup) pumpkin seeds (pepitas)
- 15 ml (1 tbsp) maple syrup
- 1 g (¼ tsp) fine salt
- 100 g (3½ oz / ¾ US cup) dried tart cherries
- 85 g (3 oz / ½ US cup) dark chocolate chunks or chips
How to make it
- Heat the oven to 160°C / 325°F. Line a small rimmed baking tray with baking parchment.
- Toss the pumpkin seeds with the maple syrup and salt. Spread them in a single layer and bake for 10–14 minutes, stirring once, until dry and lightly toasted. Watch closely near the end; maple can darken quickly.
- Cool the seeds completely on the tray. Warm seeds can melt the chocolate and make the mix clump.
- Combine the cooled seeds with the almonds, cashews, dried cherries and chocolate. Divide into eight portions in clean, sealed bags or containers.
Nuts, seeds and chocolate are common allergens. Label the mix clearly and check with the group before sharing. In warm weather, leave out the chocolate or use a product that holds its shape better.
