Make Your Own Trail Mix

Makes about 3 cups
Prep time: 10 minutes

INGREDIENTS

Curry

Base:
1 cup raw cashews
1 cup raw pumpkin seeds

Coating:
1 tbs. coconut oil
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix-ins:
1/2 cup dried apricots

Base:
1 cup whole almonds
1/2 cup walnut halves

Coating:
2 tsp. toasted sesame oil
1 tsp. tamari or soy sauce
2 tsp. honey
1/8 tsp. cayenne

Mix-ins:
1/2 cup wasabi peas
1/2 cup goji berries
1/2 cup dried cherry halves
1/2 cup raisins

Base:
1 cup roasted, unsalted peanuts
1 cup coconut flakes
1/4 cup cacao nibs

Coating:
1 tbs. avocado oil
1 tbs. creamy nut butter
1 tbs. honey
1 tsp. cinnamon

Mix-ins:
1/2 cup raisins

DIRECTIONS

Mix base ingredients in a medium bowl.
In a medium sauté pan, warm oil for coating over medium heat, then add remaining coating ingredients and stir until mixture just starts to bubble.
Add base ingredients and stir well to coat.
Cook over medium-low heat for about two minutes, then add mix-ins and stir to combine.
Remove from heat and transfer mixture to a bowl to cool, then store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

Robin Asbell is a Minneapolis-based recipe developer and cookbook author. She is the author of Great Bowls of Food.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman