Ultimate trail mix
Makes: 500g (10-12 servings)
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Ultimate trail mix
Makes: 500g (10-12 servings)
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
158Kcal
Fat
10gr
Saturates
3gr
Carbs
12gr
Sugars
10gr
Fibre
2gr
Protein
4gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp coconut oil
- 1 tbsp agave or maple syrup
- ½ tsp ground cinnamon
- 1 x 200g pack mixed nuts
- 40g pumpkin seeds
- 75g cashews
- 40g coconut flakes
- 1 x 100g pack dried berry mix
- 1 x 35g pack dried mango, snipped into small pieces
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Melt the coconut oil in a saucepan and stir in the syrup, cinnamon and a pinch of salt. Stir in the mixed nuts, seeds and cashews to coat, then spread out on a large lined baking tray. Bake for 5 minutes.
- Stir the coconut flakes into the nut mixture, making sure that they pick up the coating, too. Bake for a further 5 minutes. Remove the tray from the oven and stir in the dried berries and mango pieces. Leave to cool, then store in an airtight jar.
