This Paleo Honey Mustard Trail Mix will be your new go-to for healthy snacking with its sweet and savory flavors.
As it would happen, getting just the right amount of honey mustard flavor in this snack mix was a little tricky. In the end, I tried several different things, and they were worth it to get the right savory-sweet combo. I’ve been wanting to make a snack/trail mix for a while now. And it’s been great for everyday snacking and weekend adventures.
Sometimes you want something more savory to snack on rather than a handful of granola. And what’s even better is that this can double as a small meal. Having a pre-made small meal on hand is really convenient for everyday life.
We’ve also been wanting to move away from larger lunches while we’re hiking. It’s all too easy to end up eating too much of Our Favorite Pasta Salad. This results in feeling like you need to nap rather than get back on the trail to hike for another 4 hours. But even though my main idea was to take this hiking, I’ve found it to be so awesome to have around during the workweek.
At first, I might add banana chips for a different type of crunch and to change things up from the nuts-and-seeds mix. But then I found plantain chips, and banana chips faded into the background.
Plantain chips are so good and perfect for snacking with guacamole if you don’t want to make a snack mix. They’re also really great crushed up and sprinkled over taco salads as a replacement for corn chips .
But back to the point, honey mustard flavors are great with this mix of nuts and seeds. But you might find yourself trying not to pick out all the plantain chips and eat them first! I guess this is just like any mix, you end up with your favorite parts.
How To Make this Paleo Honey Mustard Trail Mix
First up, the cashews and pecans are lightly toasted together. Then all the spices for this snack mix are mixed with the honey mustard mixture.
Finally, the mixture is tossed with the pre-toasted nuts, seeds, and plantain chips.
Then the whole mix is slow-baked in the oven. I would have loved it if you could cook it for a few minutes. But a low temperature and slow baking are what create crunchy magic.
How To Store the Trail Mix
I love keeping mine in wide-mouth quart mason jars in the pantry for easy snacking. But really, any airtight container will work. I also like to portion out a few 1/4 cup mason jars for grab-and-go snacking.
More Healthy Snack Recipe Inspiration
- No Bake Energy Bites (10 Flavors!)
- Paleo Ranch Snack Mix
- Molasses Ginger Cookie Energy Bites
- Meal Prep Chia Pudding
- Coconut Chips
And if you’re looking for meal prepping snack ideas, I’ve got you covered , as well as more snack recipes , too!
INGREDIENTS1x2x3x
- 1 cup whole raw cashews
- 1 cup raw pecan halves
- 1/2 cup raw pumpkin seeds
- 1 cup plantain chips
Honey Mustard Mixture:
- 1 tbsp avocado oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1/2 tsp sea salt
- 1 tsp mustard powder
- Optional for heat: 1/8 Teaspoon cayenne powder
INSTRUCTIONS
- Preheat the oven to 300ºF and line a baking sheet with parchment paper. Evenly spread the cashews and pecans on the baking sheet, and bake for 10-15 minutes, or until they begin to turn golden.
- While the nuts are toasting, mix the honey mustard mixture until smooth.
- When the nuts have been toasted, add them to the honey mustard mixture along with the pumpkin seeds and plantain chips.
- Stir to combine, then spread the mixture evenly over the baking sheet.
- Lower the temperature to 225ºF, and bake for 30 minutes, or until golden brown.
- Turn the oven off and crack the door for 3-5 minutes, then shut the oven door and let the trail mix cool down with the oven for an additional 20 minutes. Keep checking to make sure the mixture doesn’t over-brown.
- Finally, remove the trail mix from the oven, and let it cool completely before storing it in an airtight container. This trail mix keeps well for several weeks if it lasts that long.
nutrition facts
Paleo Honey Mustard Trail Mix
Ingredients
- 1 cup whole raw cashews
- 1 cup raw pecan halves
- 1/2 cup raw pumpkin seeds
- 1 cup plantain chips
Honey Mustard Mixture:
- 1 tbsp avocado oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1/2 tsp sea salt
- 1 tsp mustard powder
- Optional for heat: 1/8 Teaspoon cayenne powder
Instructions
- Preheat the oven to 300ºF and line a baking sheet with parchment paper. Evenly spread the cashews and pecans on the baking sheet, and bake for 10-15 minutes, or until they begin to turn golden.
- While the nuts are toasting, mix the honey mustard mixture until smooth.
- When the nuts have been toasted, add them to the honey mustard mixture along with the pumpkin seeds and plantain chips.
- Stir to combine, then spread the mixture evenly over the baking sheet.
- Lower the temperature to 225ºF, and bake for 30 minutes, or until golden brown.
- Turn the oven off and crack the door for 3-5 minutes, then shut the oven door and let the trail mix cool down with the oven for an additional 20 minutes. Keep checking to make sure the mixture doesn’t over-brown.
- Finally, remove the trail mix from the oven, and let it cool completely before storing it in an airtight container. This trail mix keeps well for several weeks if it lasts that long.
Nutrition
The recipe Paleo Honey Mustard Trail Mix appeared first on Get Inspired Everyday! on September 23, 2019
https://getinspiredeveryday.com/food/paleo-honey-mustard-trail-mix/
