Winter Trail Mix
A sweet and crunchy trail mix made of chunks of homemade granola, coconut flakes, toasted almonds, and dark chocolates.
I’ve never been a big fan of trail mix— too much saltiness and not enough sweet. I always pick out all of the chocolate and then hand the bag to my husband to finish the rest.
But this right here, this is my dream trail mix. It’s filled with coconut, almonds, granola clusters and dark chocolate with fruit flavors. My husband will be lucky if he gets any. In fact, this trail mix might not even make it out onto the trail.
Have you tried BROOKSIDE Dark Chocolates? If you haven’t, I must warn you that they are fabulous and will exercise your willpower. They come in a variety of great flavors, but the Acai and Blueberry flavor is my most favorite.
I love using BROOKSIDE Dark Chocolates in this trail mix for a few reasons— 1. it’s a 2-in-1 of chocolate and fruit flavors, and 2. they’re big chunks and I like really that. No searching around for little bits of chocolate, this trail mix has it front and center.
The trail mix will last for weeks, so make a big batch and store it in plastic bags to grab for delicious fuel on the go— whether you’ll be working up a sweat outdoors or running errands around town.
I can’t wait to stuff our pockets full of this winter trail mix when we hit the slopes this weekend. I’m not sure which I’m looking forward to more, some snow and fresh mountain air or the fistfuls of trail mix I’ll be enjoying on the chair lift.
Winter Trail Mix
For the trail mix:
- 1 cup whole raw almonds (140 grams)
- 1 cup sweetened wide-cut shredded coconut flakes (85 grams)
- 1 cup BROOKSIDE Dark Chocolates, any variety (175 grams)
- Granola clusters , see below
For the granola clusters:
- 1 ¾ cup old-fashioned rolled oats (175 grams)
- ¼ teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons coconut oil
- 2 tablespoons pure maple syrup
- 2 tablespoons light or dark brown sugar
To make the granola clusters:
- Preheat oven to 325° F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a medium bowl, combine the oats, cinnamon and salt. Combine the coconut oil, maple syrup, and brown sugar in a small saucepan over medium heat. Stir until smooth, and bring just to a boil. Immediately pour over the oat mixture and stir until all of the oat mixture is moistened.
- Spread onto the prepared sheet pan and bake until golden, about 20-25 minutes. Let cool completely, then break into chunks.
To prepare the trail mix:
- Spread the almonds evenly on a sheet pan. Toast in the 325° F oven for about 10 minutes until fragrant. Let cool completely.
- In a large bowl, combine the toasted almonds, coconut, chocolates, and granola clusters. Store in a large airtight container or ziplock bags at room temperature for several weeks or longer.
Disclosure: This post is sponsored by The Hershey Company as part of a long-term food ambassadorship program. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
Did you know that The Hershey Company has an online ingredient glossary where you can find out what those crazy sounding ingredients in your food actually are? For example, the soy lecithin found in BROOKSIDE Dark Chocolates is just an emulsifier to keep ingredients from separating, and it’s sourced naturally from things like soy, rice, sunflower and eggs. Not nearly as scary as it sounds, right? Click here to demystify your food label!