Fruit 'n' Nut Trail Mix


This mouthwatering mix is filled with nutrition and flavor. Whether you're enjoying the outdoors or heading out the door to work, the munchable medley will hit the spot. -Mary Ann Dell, Phoenixville, Pennsylvania.

Recipe From

Provided by Taste of Home

Time 1h15m

Yield 4 cups.

Categories Snacks


  • Preheat oven to 250°. Coat a foil-lined 15x10x1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture. , Spread into prepared pan. Bake until aromatic and nuts are lightly browned, about 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

Fruit and Nut Trail Mix image

Number Of Ingredients: 12


  • 1 package (6 ounces) dried apricots, quartered
  • 3/4 cup golden raisins
  • 3/4 cup walnut halves
  • 1/2 cup salted cashews
  • 1/2 cup sunflower kernels
  • 1/3 cup dried cranberries
  • 1/4 cup sugar
  • 1-1/2 teaspoons Chinese five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 teaspoon water


This snack recipe has a good mix of fruit and nuts. The mild cinnamon flavor adds a nice touch.

Recipe From

Provided by Taste of Home

Time 35m

Yield 10 cups.

Categories Snacks


  • In a large skillet over medium heat, lightly toast sunflower kernels in butter; remove and set aside. In the same skillet, lightly toast oats in oil. Add the sunflower kernels, cashews, almonds and sesame seeds. , Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes. Spread in two ungreased 15x10x1-in. baking pans. , Bake at 350° for 15-20 minutes or until golden brown, stirring every 5 minutes. Cool, stirring occasionally. Stir in dried fruit. Store in an airtight container.

Fruit 'n' Nut Trail Mix image

Number Of Ingredients: 11


  • 1/4 cup sunflower kernels
  • 2 tablespoons butter
  • 4 cups old-fashioned oats
  • 1/2 cup canola oil
  • 3/4 cup cashew halves
  • 2/3 cup slivered almonds, toasted
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups assorted bite-size dried fruit (raisins, apricots, dates, apples, bananas)


A filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful. -Kristin Rimkus, Snohomish, Washington

Recipe From

Provided by Taste of Home

Time 5m

Yield 5 cups.

Categories Snacks


  • Place all ingredients in a large bowl; toss to combine. Store in an airtight container.

Nuts and Seeds Trail Mix image

Number Of Ingredients: 6


  • 1 cup salted pumpkin seeds or pepitas
  • 1 cup unblanched almonds
  • 1 cup unsalted sunflower kernels
  • 1 cup walnut halves
  • 1 cup dried apricots
  • 1 cup dark chocolate chips


With a child allergic to tree nuts and the schools not allowing you to bring in peanuts, I had to create my own trail mix. I love all the seeds, but more importantly, my daughter likes it too! The variations are countless, so use this as a base, or as-is!

Recipe From

Provided by Trixyinaz

Time 5m

Yield 16 ounces, 16 serving(s)

Categories Lunch/Snacks


  • Mix all ingredients together.
  • Makes ~ 1 pound of trail mix.
  • Serving size: 1 ounce.
  • Variations:
  • Add other dried fruit like pineapple, cherries, cranberries, apples.
  • Add low-fat granola, rice chex or cheerios.
  • Add yogurt covered pretzels or chocolate covered rasins.

No-Nut Trail Mix image

Number Of Ingredients: 6


  • 3/4 cup sunflower seeds, raw
  • 3/4 cup pumpkin seeds, roasted and salted
  • 1 cup sesame sticks, salted
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup dried banana
  • 3 ounces raisins


I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.

Recipe From

Provided by Kate S.

Time 55m

Yield 24 muffins

Categories Quick Breads


  • Preheat oven to 325 degrees fahrenheit.
  • Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
  • In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
  • Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
  • Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
  • Bake muffins for 30-40 minutes.

Fruit & Nut Muffins image

Number Of Ingredients: 15


  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup coconut oil
  • 1/4 cup honey or 1/4 cup maple syrup
  • 3/4 cup brown sugar (if you prefer a sweet muffin)
  • 3 eggs, lightly beaten
  • 1/2 cup Greek yogurt
  • 2 cups almond paste left over from making almond milk (or other nut paste)
  • 2 medium bananas, mashed or 1 cup applesauce
  • 1 teaspoon vanilla or 1 teaspoon almond extract
  • 1 -2 cup raisins or 1 -2 cup chocolate chips


This is a fantastic dessert square for any occasion!! Don't panic if the phyllo tears: while it's quite fragile, it's also forgiving. Just patch it back together when layering the sheets. No one will ever know!!

Recipe From

Provided by Chef mariajane

Time 35m

Yield 40 squares

Categories Dessert


  • Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
  • Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
  • Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
  • Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
  • Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
  • In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
  • Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.

Fruit 'n' Nut Baklava image

Number Of Ingredients: 8


  • 1 (150 g) package nut & seed trail mix
  • 2 cups dried fruit (Dried and Sweetened Five Fruit Medley)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 (454 g) package phyllo pastry sheets, thawed
  • 1 cup unsalted butter, melted
  • 1 (500 g) jar honey, liquid
  • 3/4 cup water


From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.

Recipe From

Provided by ImPat

Time 35m

Yield 6 serving(s)

Categories Dessert


  • Preheat oven to 180 degree Celsius.
  • Place the rice in an ovenproof pie dish.
  • Add the apricots, currants and walnuts.
  • Stir the milk through and blend in the cinnamon.
  • Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
  • Stir in sugar or substitute and rewarm for 5 minutes.
  • Cover with foil (or lid) and allow to stand for 5 minutes before serving.

Fruit 'n' Nut Rice Pudding image

Number Of Ingredients: 7


  • 1 1/2 cups white rice (cooked, warm)
  • 1/2 cup dried apricot (chopped)
  • 1/4 cup currants
  • 1/4 cup walnuts (chopped)
  • 1 cup evaporated low-fat milk
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon sugar (or sugar substitute)


This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Recipe From

Provided by Carol

Yield 10

Categories Breakfast and Brunch Recipes,Breakfast Bread Recipes


  • Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
  • Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
  • Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

Nut and Fruit Bread image

Number Of Ingredients: 10


  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • ¾ cup chopped walnuts
  • 1 cup raisins
  • 1 tablespoon orange zest
  • 1 egg
  • 1 cup milk
  • 2 tablespoons butter, melted


A snack for people on-the-go!

Recipe From

Provided by PastryExpert

Time 5m

Yield 6

Categories Appetizers and Snacks,Nuts and Seeds


  • Combine the cashews, peanuts, almonds, raisins, and chocolate in a bowl. Store in an airtight container to store.

Mountain Trail Mix image

Number Of Ingredients: 5


  • ½ cup cashews
  • ¼ cup peanuts
  • ¼ cup almonds
  • ½ cup raisins
  • 1 (1.69 ounce) package candy-coated milk chocolate pieces (such as M&M's®)

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