Tropical Trail Mix Recipe
Tropical trail mix is the perfect snack. It has a combination of dried fruits, salty nuts and seeds, and crunchy elements for a salty-sweet taste. It’s full of healthy fats, has no added sugar, and is very customizable. Naturally gluten free and dairy free.
Looking for more snack recipes? Try my banana blackberry oatmeal muffins, homemade cinnamon granola with vanilla, or 3 ingredient peanut butter cheerio bars.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this homemade trail mix:
- Roasted macadamia nuts – healthy fats and protein with a creamy texture and buttery taste.
- Unsweetened coconut flakes (also called coconut chips) – texture and toasty flavor.
- Raw pumpkin seeds – protein and healthy fats.
- Dried mango – look for unsulfured and unsweetened mangoes. They add a nice chewy texture and plenty of natural sweetness.
- Plantain chips – add a salty, crunchy element.
- Freeze-dried fruit of choice – gives the trail mix a nice textural contrast to the dried mango with a subtle sweetness. You can use any fruit of choice: banana, pineapple, strawberry, mango, etc.
How to Make Tropical Trail Mix: Step-by-Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Preheat and prep. Preheat your oven to 350ºF. Add the coconut flakes on one side of a half sheet pan and pumpkin seeds on the other, making sure to keep them separate since the coconut requires less baking time.
- Bake. Bake for 3 minutes, stir the coconut flakes and pumpkin seeds and bake for another 3 minutes. Remove the coconut flakes from the oven and continue cooking the seeds for another 3 minutes. Remove from the oven and allow to cool.
- Combine. Add everything to a large bowl and toss everything together until well mixed. Store in an airtight glass jar or reusable silicone bag until ready to eat.
Helpful Tips
- Use raw seeds. They’re more versatile in cooking, and if you want them roasted, you can roast and salt them yourself.
- Prefer a sweeter trail mix? This recipe falls more on the savory side. If you prefer something a little sweeter, add dried fruit instead of the freeze-dried fruit or banana chips instead of the plantain chips.
Quick Tip: Homemade trail mix is really just a blank canvas. There are endless flavor combinations and much more variety than you’ll find in store-bought options, so go wild.
Storage
Store in airtight containers or jars at room temperature for up to 1 month. After this period of time, transfer it to the fridge to help it stay fresh.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this tropical trail mix recipe using what you already have? Here are some ideas…
- No dried mango? – use dried pineapple.
- Don’t like coconut? – use another dried fruit, nut, or seed.
- No pumpkin seeds? – you can also use sunflower seeds.
- No plantain chips? – use banana chips. Although they’re slightly sweeter and more dominant banana flavor, they’ll still add a nice crunch.
- Make it nut free – switch out the macadamia nuts for roasted chickpeas or roasted edamame.
- Savory add-ins – popcorn, pretzels, jerky (cut into small pieces), etc.
- Sweet add-ins – chocolate chips, cereal, dried ginger, etc.
Frequently Asked Questions
Read the labels. Make sure it’s only one ingredient and sugar isn’t one of the ingredients on the ingredient list.
A good starting point is 50/50, then adjust as needed depending on preferences.
More Snack Recipes
- Banana Blackberry Oatmeal Muffins
- Homemade Cinnamon Granola With Vanilla
- 3 Ingredient Peanut Butter Cheerio Bars
- Crispy Baked Chickpeas
I hope you love this Tropical Trail Mix! If you make this recipe, please leave a comment & a star rating below. Thank you!
Tropical Trail Mix Recipe
Ingredients
- 1 cup roasted macadamia nuts
- 1 cup unsweetened coconut flakes also called coconut chips
- ¾ cup raw pumpkin seeds
- 1 cup unsweetened dried mango cut into small pieces
- ½ cup plantain chips broken in half
- ½ cup freeze-dried fruit broken into smaller pieces
- pinch of salt only if using unsalted nuts
Instructions
- Preheat and prep. Preheat your oven to 350ºF. Add the coconut flakes on one side of a half sheet pan and pumpkin seeds on the other, making sure to keep them separate since the coconut requires less baking time.
- Bake. Bake for 3 minutes, stir the coconut flakes and pumpkin seeds and bake for another 3 minutes. Remove the coconut flakes from the oven and continue cooking the seeds for another 3 minutes. Remove from the oven and allow to cool.
- Combine. Add everything to a large bowl and toss everything together until well mixed. Store in an airtight glass jar or reusable silicone bag until ready to eat.
The Tropical Trail Mix is health ‘and’ great tasting. One recipe disappeared quickly with all ages enjoying it. The second time, at the cabin, I brought suggested ingredients and let people make their ‘custom built’ personal packs. It was a fun event in the kitchen.
A true winner.
Wow, I love the idea of a DIY trail mix bar! That’s so fun! So glad to hear everyone enjoyed it.