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It’s travel season and easy travel snacks are a must! Apple Cinnamon Trail Mix is a favorite at our house. This mix is gluten-free and loaded with nuts and dried fruits to stay full on those long trips. If you’re looking for ingredients substitutions, I’ve got them for you.
Everything You Need To Know About Making Apple Cinnamon Snack Mix
Trail mix is one of my favorite travel snacks. This recipe, as with most of my others, is pretty simple to make. However, I always have some tips and tricks up my sleeve. So let’s get down to some quick recommendations for ingredients, substitutions, and storage for apple cinnamon snack mix.
INGREDIENTS AND SUBSTITUTIONSMAPLE SYRUP: The maple syrup and egg white create a binder for the cinnamon-sugar coating. If you don’t have any pure maple syrup, honey will work as well. NUTS: You can use litterally any combonation of nuts. Almonds, walnuts, pecans, cashews, pumpkin seeds, pistachios. Choose any 3 and this mix will still be awesome. SUGAR: If you’re trying to keep refined sugar to a minimum, or cut it out altogether, go with coconut sugar. CINNAMON CHEX: Cinnamon Chex is a bit of a gluten-free indulgence, you can easily skip this if you want to keep processed foods out of your diet, just add more of the other ingredients. If you increase the nuts, simply add another tablespoon of syrup to the egg mixture. APPLE CHIPS: Deydrated or freeze dried apples work well too. I like to use Bare apple chips. DRIED CRANBERRIES: Delicous, but completley optional. If you have raisins around, those are a great substitute.
HOW TO STORE APPLE CINNAMON TRAIL MIX
I like to portion these out into single servings in small containers or reusable bags. It stops us from overeating and makes grabbing a snack even quicker.
If you want to keep it simple, just use one big airtight container. The mix will stay good for up to a 2-3 weeks at room temperature.
Gluten Free Apple Cinnamon Snack Mix
What You Need
- 1 egg white
- 4 teaspoons maple syrup
- 1 cup raw cashews or almonds
- 1 cups raw pecan halves or walnuts
- 1 cup pumpkin seeds
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 cups cinnamon Chex
- 2 cups cinnamon apple chips or dehydrated apples*
- 2/3 cup dried cranberries
How to Make It
- PREPARE: Preheat oven to 350˚F and adjust the oven rack to the middle position. Line a large baking sheet with parchment paper and set aside.
- SEASON THE NUTS: In a medium bowl, whisk together the egg white and syrup until it looks a bit foamy. Add the nuts to the egg mixture and toss to evenly coat the nuts.
- In a separate, smaller bowl, combine the sugar, cinnamon, nutmeg and salt. Sprinkle the sugar mixture over the nuts and toss to coat.
- ROAST THE NUTS: Spread the seasoned nuts on the prepared baking sheet. Bake for 18-20 minutes, turning halfway through baking. Allow the nuts to cool for 15 minutes.
- COMBINE REMAINING INGREDIENTS: In a large bowl, combine the cereal, apple chips and cranberries. Once the nuts have cooled, add them as well. Gently fold all the ingredients together.
- STORE OR SERVE: Serve right away or store for up to 10 days in an airtight container.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
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