Cranberry Walnut Snack Mix
This Cranberry Walnut Snack Mix is a no-bake, sweet-salty blend of crunchy walnuts, chewy dried cranberries, whole-grain cereal, pretzels, seeds, and dark chocolate, all lightly coated with maple, cinnamon, and a hint of vanilla. Perfect for holiday gifting, road trips, or everyday snacking.
Ingredients
- 2 cups raw walnut halves and pieces lightly toast for extra flavor, cool before mixing
- 1 cup raw almonds whole or roughly chopped; toast with walnuts if desired
- 1 1/2 cups unsweetened dried cranberries or reduced-sugar; use plump, soft berries
- 2 cups whole-grain cereal squares such as plain or lightly sweet Chex-style cereal
- 1 cup small pretzels or pretzel sticks use gluten-free pretzels if needed
- 1/2 cup roasted pumpkin seeds (pepitas) unsalted or lightly salted
- 1/2 cup dark chocolate chips or chunks about 60–70% cacao; add after mix has cooled
- 1/4 cup pure maple syrup or honey
- 2 tablespoons coconut oil melted; or use light olive oil or avocado oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt reduce if using very salty pretzels; adjust to taste
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons orange zest optional; for a festive, holiday flavor
Instructions
- Preheat a dry skillet over medium heat. Add the raw walnut halves and pieces and the raw almonds. Toast, stirring often, for 4–6 minutes until fragrant and lightly browned in spots. Watch closely so they do not burn. Transfer the toasted nuts to a large mixing bowl and let cool for a few minutes.
- To the bowl with the cooled walnuts and almonds, add the dried cranberries, whole-grain cereal squares, pretzels, and roasted pumpkin seeds. Gently toss with clean hands or a large spoon, trying not to crush the cereal too much.
- In a small bowl or measuring cup, whisk together the pure maple syrup, melted coconut oil, ground cinnamon, fine sea salt, vanilla extract, and orange zest if using. Whisk until the mixture is smooth and well combined.
- Drizzle the maple mixture evenly over the nut and cereal mixture in the large bowl. Stir thoroughly so that all the nuts, cereal, pretzels, and seeds get a light, shiny coat. Take your time to distribute the coating evenly so each handful has sweet-salty flavor.
- Spread the coated snack mix out in an even layer on a parchment-lined baking sheet or large tray. Let it sit at room temperature for about 10–15 minutes. This allows the coating to soak in and dry slightly so the mix is not too sticky.
- Once the snack mix feels mostly dry and just a bit tacky to the touch, sprinkle the dark chocolate chips or chunks over the top. Gently toss to distribute the chocolate throughout the mix. Avoid adding the chocolate while the nuts or coating are still warm, or it may melt.
- Taste a small handful of the mix. If you prefer a saltier snack, sprinkle a small pinch of additional fine or flaky sea salt over the top and toss. If you like a sweeter mix, you can drizzle a small amount of extra maple syrup and toss again.
- Transfer the Cranberry Walnut Snack Mix to jars, airtight containers, or a large serving bowl if enjoying right away. Store at room temperature for up to 7–10 days, or refrigerate for up to 3 weeks. For longer storage, freeze in an airtight, freezer-safe bag for up to 2 months and thaw at room temperature before serving.
Notes
YIELD: About 8 cups of snack mix (roughly 12–14 servings of 1/2 cup each).
TIMING: 10 minutes prep, 4–6 minutes optional nut toasting, 10–15 minutes set time, about 25–30 minutes total.
VARIATIONS: For a Chocolate-Orange Holiday Mix, add extra orange zest, a pinch of ground ginger, and more dark chocolate. For a Spiced Chili Crunch version, replace the cinnamon with 1/2 teaspoon smoked paprika and 1/4 teaspoon chili powder. For a nut-free version, swap the walnuts and almonds for more seeds and crispy chickpeas.
STORAGE: Keep in an airtight container at room temperature for 7–10 days, in the refrigerator for up to 3 weeks, or freeze for up to 2 months. If the mix becomes chewy from humidity, spread on a baking sheet and warm in a 250°F (120°C) oven for 8–10 minutes, then cool completely to crisp it back up.
NUTRITION (ESTIMATE): Per 1/2 cup serving: about 220–250 calories, 4–5 g protein, 3–4 g fiber, and healthy fats from walnuts and almonds. Actual values vary based on specific brands and ingredient choices.
TIMING: 10 minutes prep, 4–6 minutes optional nut toasting, 10–15 minutes set time, about 25–30 minutes total.
VARIATIONS: For a Chocolate-Orange Holiday Mix, add extra orange zest, a pinch of ground ginger, and more dark chocolate. For a Spiced Chili Crunch version, replace the cinnamon with 1/2 teaspoon smoked paprika and 1/4 teaspoon chili powder. For a nut-free version, swap the walnuts and almonds for more seeds and crispy chickpeas.
STORAGE: Keep in an airtight container at room temperature for 7–10 days, in the refrigerator for up to 3 weeks, or freeze for up to 2 months. If the mix becomes chewy from humidity, spread on a baking sheet and warm in a 250°F (120°C) oven for 8–10 minutes, then cool completely to crisp it back up.
NUTRITION (ESTIMATE): Per 1/2 cup serving: about 220–250 calories, 4–5 g protein, 3–4 g fiber, and healthy fats from walnuts and almonds. Actual values vary based on specific brands and ingredient choices.
Nutrition
Calories: 235kcal
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