Ultimate Trail Mix with Cinnamon Oat Clusters is a fantastic gourmet trail mix recipe that’s sweet and salty and super versatile.
The first time I ate trail mix, it was a revelation.
Like, the clouds parted and everything.
Let me explain.
I was in my early twenties, and had just moved to a new town. Everything was new and exciting and strange and wonderful (and sometimes horrible.)
On weekly trips to the grocery store, I carefully added up the cost in my head of every item that went in my cart.
I decided to try some trail mix from the bulk bin – it was cheap, and it was “health food” – I was intrigued.
I bought a big tub of yogurt too – another exotic ingredient in the early 80’s.
I drove home to my small apartment in my two-door red Nissan Sentra that had no air conditioning and only AM radio.
I spooned some yogurt in a bowl and put a handful of trail mix on top.
To say I couldn’t get enough is an understatement.
Like, my eyes were rolling in the back of my head I think 🙂
I had never tasted anything so addicting and delicious in my life.
It hit all the boxes: creamy, cold, fruity, salty, sweet, crunchy and savory.
After that, trail mix became a thing for me.
I’ll tell you right now that what makes this Ultimate Trail Mix with Cinnamon Oat Clusters different is the homemade oat clusters.
And the three very different types of dried fruit.
And two kinds of chocolate.
And the caramel-y taste of toasted pecans.
And the deep salty flavor of cashews and almonds.
Please, please, PLEASE try this with your favorite yogurt..
Ultimate Trail Mix with Cinnaomon Oat Clusters
- FOR THE TRAIL MIX:
- 1 cup California Mission Figs, cut in half
- 1 cup Dried Apricots, cut in half
- 1 cup Dark Chocolate Wafers
- 1 cup Dark Chocolate Sun Drops or other chocolate drop candy
- 1 cup Dried Cranberries
- 2 cups Whole Toasted Pecans
- 1 1/2 cups Roasted and Salted Almonds
- 1 1/2 cups Whole Salted Cashews
- 1 1/2 cups Cinnamon Oat Clusters (recipe follows)
- FOR THE CINNAMON OAT CLUSTERS
- 1 3/4 cups Quick-Cooking Oats
- 1 cup Crispy Brown Rice Cereal
- 1/4 cup Flaked Coconut, unsweetened
- 1/4 teaspoon salt
- 1 teaspoon Cinnamon
- 1/2 cup (plus one tablespoon) Maple Syrup
- Preheat oven to 375
- Line a large baking sheet with parchment paper
- Toast the pecans by placing them in a glass pie plate or on a baking sheet. Bake for 8-10 minutes. Set aside to cool.
- MAKE THE CINNAMON OAT CLUSTERS
- Combine the oats, brown rice cereal, coconut, salt, cinnamon and maple syrup in a medium-sized bowl. Gently mix all the ingredients together, tossing with your hands until combined.
- Form the oat mixture into a rectangle about 1/4 inch thick on the large baking sheet, patting the mixture down to keep it in place.
- Bake for 10-12 minutes, until the edges are golden. To not stir. Remove from oven and set aside to cool completely. Once cooled, break it into large clusters.
- MAKE THE TRAIL MIX
- Combine the California Mission Figs, apricots, chocolate wafers, chocolate sun drops, cranberries, pecans, almonds, cashews, and oat clusters in a large bowl.
- Carefully toss the ingredients to combine, noting that that Cinnamon Oat Clusters are a bit fragile when combined with the nut mixture, so sprinkle them on top.
- Present the trail mix in small bags or in a jar with a scoop. Store in an airtight container.
- Makes about 11 cups
- If you can't find Sun Drops Candy just use another brand of your choice.
- There will be more Cinnamon Oat Clusters than you need for the recipe, but they are great for snacking or with yogurt, and keep for a couple weeks in a ziplock bag or other sealed container.
- This recipe was updated in December 2019
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE Studio Delicious. Thanks to Feasting on Fruit for the oat cluster recipe
Thanks to Valley Fig Growers for the Figs used in this recipe.