Four kinds of nuts, coconut, dried mangoes and pineapple, and spiced granola clusters give this easy tropical trail mix tons of flavor, texture, and variety and make it perfect for on-the-go snacking.
Confession. I’m one hundred and ten percent guilty of being a snackaholic. I munch all day long and if we’re being candid, I think I’d trade main dishes for appetizers and small bites straight up. I love snacky finger food that much. Which brings me to Embarrassing Moments in Tiffany’s Life episode #327.
Thirty six hours after we were married, the Hubbs and I went out for a fancy dinner in Salt Lake City at….. I can’t remember the name. A fancy pants steakhouse though. First time I’d ever been there, I and I think it was a first for him as well. Anyway, it’s pricey but we didn’t mind because we were on our honeymoon (aka license to splurge), and we happened to have some kind of discount coupon thingy that would make the whole meal totally affordable and not drain half of our newly combined bank account in one swift swipe of a card.
So we sat down, set the discount coupon thingy on the edge of the table, and ordered. I asked for two appetizers instead of a main entrée, because as previously noted, I loooooooove small plates. The waiter said it was totally doable, we enjoyed our dinner, but when it came time to pay he we couldn’t use the discount coupon thingy because I ordered two appetizers – which, by the way were combined still less expensive than ONE main dish on the menu. I was mortified. There I was sitting with my brand spanking new husband with a dinner bill the size of Texas and I wanted to die of embarrassment. I dunno, some people will say that’s not embarrassing, but I was absolutely embarrassed.
I’ll fast forward and let you know that the manager and I had a little chit chat and we worked it all out. Happy ending. But for a moment there…
All this to tell you I looooove snacks, small plates, appetizers, and anything I can take on the go. Enter the best-ever trail mix on the whole planet, my new obsession. Normally I would be disappointed with a trail mix that doesn’t include chocolate, but this trail mix doesn’t need it. Here’s why…
cashews + pistachios + dried pineapple + toasted coconut + brazil nuts + macadamia nuts + dried mango + the most addictively spiced granola clusters ever
So much flavor. So much crunch. So much sweet and salty. SOS. CAN’T. STOP. EATING.
We have several vacations planned this summer, not to mention a plethora of boating trips to the lake and you better believe this tropical trail mix is going to be my travel buddy. After I make ten more batches because the one sitting out on my counter this past week disappeared in about two seconds.
Tropical Trail Mix
- 1/2 cup Diamond of California Macadamia Nuts
- 1/2 cup Diamond of California Cashew Halves
- 1/2 cup Diamond of California Pistachios
- 1 cup Diamond of California Brazil Nuts
- 1 cup dried pineapple
- 1 cup dried mango (chopped if needed, it often comes in strips)
- 2/3 cup dried coconut flakes (sweetened, unsweetened, toasted, or Thai coconut flakes - I used a combination of all)
- 3 cups old fashioned rolled oats
- 1/2 cup whole wheat flour
- 2/3 cup brown sugar
- 1/3 cup oil
- 1/4 cup honey
- 1 teaspoon dark molasses
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garam masala (found in the spice section)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Preheat oven to 300 degrees. In a large bowl combine all granola cluster ingredients and mix to combine. Spread out on a large baking sheet. Bake for 35-45 minutes. Allow to cool, then break into clusters.
- Combine granola clusters, and all remaining ingredients in a bowl and stir to distribute ingredients evenly. Store in airtight container up to 3 weeks.
This tasty trail mix recipe was sponsored by the folks at Diamond of California Nuts – thanks for letting me work with the brands I truly love!