Print

Light & Crunchy Pumpkin Seed Trail Mix Bark

light & crunchy pumpkin seed trail mix bark - featured image
Print Recipe

This Light & Crunchy Pumpkin Seed Trail Mix Bark transforms classic trail mix into a satisfying, crunchy snack. With toasted pumpkin seeds, almonds, and a touch of honey, it’s a wholesome treat that’s perfect for meal prep and crowd-pleasing.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup raw sunflower seeds
  • 1/4 cup flax seeds or chia seeds
  • 1/4 cup unsweetened shredded coconut (optional)
  • 1/3 cup honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries or chopped dried apricots (optional)
  • 2 tablespoons dark chocolate chips or cacao nibs (optional)
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper, letting it hang over the edges for easy removal.
  2. In a dry skillet over medium heat, toast the pumpkin seeds, chopped almonds, and sunflower seeds, stirring constantly, for 3-4 minutes until fragrant and the pumpkin seeds start popping. Immediately transfer to a large mixing bowl.
  3. Add the flax seeds (or chia seeds), shredded coconut, and salt to the bowl with the toasted seeds and nuts. Stir to combine. Do not add dried fruit or chocolate chips yet.
  4. In a small saucepan over low heat, combine the honey (or maple syrup), coconut oil, and vanilla extract. Stir until the coconut oil is melted and the mixture is smooth. Alternatively, microwave in 20-second intervals.
  5. Pour the warm honey mixture over the dry ingredients and stir vigorously until every seed and nut is coated.
  6. Transfer the mixture to the prepared baking sheet. Spread into an even layer about 1/4 to 1/2 inch thick. Press down firmly with the back of a spatula to compact.
  7. Bake for 12-15 minutes. At the 8-minute mark, rotate the pan and press the mixture down again. The bark is done when edges are golden brown and the center is bubbly.
  8. If using dried fruit or chocolate chips, sprinkle them over the hot bark immediately after removing from the oven. Press gently into the surface.
  9. Cool the bark on the baking sheet for 30 minutes at room temperature, then transfer to the refrigerator for another 20-30 minutes until completely firm.
  10. Lift the bark out using the parchment paper handles. Break into irregular pieces with your hands. Serve at room temperature.

Notes

Toast seeds and nuts for best flavor; do not skip. Press mixture firmly onto baking sheet to help bark hold together. Cool completely before breaking to avoid crumbling. Store in an airtight container at room temperature for up to 10 days, or refrigerate for 2-3 weeks. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin seed bark, trail mix bark, healthy snack, gluten-free snack, vegan snack, crunchy snack, meal prep snack

Find it online: https://elaraeats.com/light-and-crunchy-pumpkin-seed-trail-mix-bark/