Gluten-Free Spicy Blueberry Trail Mix
- 120 grams of raw whole almonds
- 80 grams of shelled walnuts
- 50 grams of raw pistachios
- 1 Tbsp. plus 1 1/2 teaspoons honey
- 1 Tsp. canola oil
- 1/2 Tsp. chipotle powder
- 1/4 Tsp. ground cayenne pepper
- 1/4 Tsp. ground cinnamon
- 1/2 Tsp. Kosher salt
- 30 grams of your favorite cereal
- 170 grams of Driscoll's Blueberries
25 min | 12 | snacking | picnic
Preheat oven to 150°C. Line a baking sheet with parchment paper.
In a large bowl, combine almonds, walnuts, and pistachios. In a small saucepan, combine honey, oil, chipotle powder, cayenne, and cinnamon. Warm mixture over low heat, stirring well until warmed through. Pour honey mixture over nuts and stir with a rubber spatula until coated. Sprinkle salt over nuts and toss to combine.
Spread mixture in a single layer on prepared baking sheet. Bake until golden brown, 20 to 25 minutes. Let cool completely before serving.
Transfer baked nut mixture to a large bowl. Add cereal and toss to combine. To serve, combine equal amount of the nut mixture with equal amounts of blueberries.
Store nut mixture in an airtight container for up to 1 week.