Nut-free trail mix

Snacks & Treats

A Nut-Free Trail Mix That Is So Easy To Make And So Easy To Customize

Feb 16, 2018

If it’s sometimes a chore to find nut-free snacks that both you and your kids will love, then this nut-free trail mix recipe is for you!

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The great thing about making this snack is that every batch can be different. It’s a dream recipe if your kids are picky because you can come up with personalized combinations, and it’s nut-free so it’s a nice alternative snack to send in kids' lunches (just make sure to check with your kids' school first), or serve as an after-school snack. I even like to munch on it while I work!

Pretzels, cranberries, sunflower seeds and pumpkin seeds.

The recipe below is a basic version with simple add-ins — I personally like to keep it simple! — but here are a few options for different add-ins you can experiment with. Feel free to step outside of the list and add other things your kids like.

  • popcorn
  • cereal
  • dried fruits (apricots, cranberries, blueberries, strawberries, etc)
  • dried cherries
  • coconut chips
  • roasted chickpeas
  • granola
  • banana chips
  • plantain chips
  • marshmallows
  • chocolate covered raisins

This is an easy recipe to make — there is no hot stove, hot liquids, or complicated processes, so kids can make this on their own. In my case, and likely yours too, when my kids make a recipe and have the choice over what goes in and what stays out, they’re more likely to eat it — and love it. The only rule, and it’s a loose one, is that you start with a base and then customize with your add-ins.

Mixed seeds, pretzels and chocolate chips.

To make nut-free trail mix, you will need:


  • 3/4 cup roasted, unsalted pumpkin seeds
  • 1/2 cup roasted, unsalted sunflower seeds


  • 1/2 cup pretzels (any shape)
  • 1/4 cup raisins
  • 2 tablespoons mini-chocolate chips


Add all ingredients to an airtight jar and shake to mix everything up.

Nut-free trail mix

Recipe Notes:

You can mix and match your ingredients (see suggestions above), but be sure to always have a good base of seeds to start. I recommend what is used in the recipe, 1/2 cup roasted pumpkin seeds and 1/2 cup roasted sunflower seeds.

I use unsalted pumpkin and sunflower seeds, but I will sometimes use salted sunflower seeds for a little hint of saltiness if none of the other add-ins are salty.

This recipe can easily be doubled or tripled for larger batches.

Article Author Gwen Leron
Gwen Leron

Read more from Gwen here.

Gwen Leron is a writer, web editor, and web content manager. On her website, Delightful Adventures, she shares easy, delicious, allergy-friendly recipes with her readers. She also shares travel tips and stories as well as info about local attractions/events in her home city, Ottawa.
Connect with Gwen on Twitter, Instagram, Facebook, and Pinterest.

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