Crunchy Trail Mix Recipes

Steps:

• Preheat oven to 400°F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.
• Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
• Do Ahead
• Trail mix can be made 5 days ahead. Store airtight at room temperature.

Steps:

• Preheat oven to 325 degrees F.
• In large bowl, combine cereal, pretzels, almonds, raisins and cinnamon; mix well.
• In small bowl, combine syrup, oil and vanilla; slowly pour over cereal mixture. Stir will to coat evenly.
• Spread on 15x10-inch baking ban coated with vegetable cooking spray.
• Bake 25 to 30 minutes or until golden brown, stirring frequently. Cool. Store in airtight container.

Steps:

• Preheat the oven to 400 degrees F. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
• Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3 to 5 minutes. Let cool completely; store in an airtight container.

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.