- 1.5 cups unsweetened shaved coconut
- .5 cup pumpkin seeds (also called pepitas)
- 1 cup hazelnuts (also called filberts)
- 1 cup red lentils
- ⅛ tsp salt
- ¼ tsp chipotle or curry powder (optional)
- 1 cup chopped dried apricots
- Preheat oven to 350.
- On a parchment lined baking sheet, spread out the coconut, pumpkin seeds, and hazelnuts. Bake for 8-10 minutes until golden brown. Set aside.
- while those are toasting, bring a pot of water to a boil. Add red lentils, turn down to a simmer, and cook for 7 minutes exactly and drain. (do not overcook or else your lentils won't bake right)
- Spread lentils out on a baking sheet, sprinkle with salt and spices and bake for 50 minutes until dry and crispy, stirring once halfway through.
- Toss lentils with coconut, hazelnuts, pumpkin seeds, and dried apricots.
- Store in airtight container.
Why I Don’t Talk About Trail Mix
The main reason I’ve avoided talking about all things trail mix up until this point is because it’s a typical staple for people and I like to push them to explore other options outside. The other reason why I don’t really talk about it is because trail mix is SO nut and seed heavy, which can be really hard on your digestive tract when eaten in large quantities. This may feel familiar to you in the form of post-hiking-lunch gas, bloating, or sluggish feeling. You can read more about these effects here, but let’s be honest, no one eats trail mix outside in the 1-2 tablespoon recommended portion size for nuts and seeds.
So while I feel that eating trail mix by the handful is a signal to find some real food options, I also understand how convenient it is to carry around and have on hand.
To address these issues…
I wanted to create a trail mix recipe that could be eaten by the handful without digestive consequence for you, which is why I created a red lentil based option. I also wanted to avoid the blood sugar and energy level spike and crash that can accompany the M&M’s in the trail mix so this is a more savory version that is slightly sweetened with dried apricots and shredded coconut. But the BEST part about this recipe is that everything can be found in the bulk bin section of your grocery store so it’s easy and convenient to mix up.
To make it a 5-minute snack
Since we all love quick 5-minute meals, here are some modifications to make this recipe match your time constraint needs.
- Skip toasting the coconut, pumpkin seeds, and hazelnuts altogether – it’s still delicious raw
- Swap the lentils and 50 minutes of cooking with crunchy chickpea snacks, like these Rosemary Watusee’s.
Boom! 5-minute snack ready to hit the road!