How to Make Breakfast Trail Mix
Breakfast trail mix is easy to prepare and it’s one of the many staples in my kitchen. I make it once a month. It’s packed with crunch, flavor, fiber and healthy fats. What’s not to love!?

HOW TO MAKE HOMEMADE NUT MIX
I love that I have the freedom to create a nut mix with nuts and spices I truly enjoy eating.
INGREDIENTS
- Walnuts – I’m huge on walnuts, always have been. My favorite!
- Almonds
- Pumpkin Seeds
- Pistachios (unsalted)
- Brazilian Nuts
- Cashews
- Sunflower Seeds
- Unsweetened Dried Cranberries
- Ground Cinnamon
- Ground Ginger
- Flaxseeds (whole, ground them yourself for the best results)
To increase the fiber I also add flaxseeds (via Mayo Clinic) and to spice it up a little I like to toss the nuts and seeds with ground cinnamon and ginger. Yes, ginger too. If you are not a fan, you can skip it, but I absolutely love it.
GROUND FLAXSEEDS
I highly recommend you get whole golden flaxseed and ground them up in a coffee maker right before making the trail mix.
CHOP THE NUTS
Depends on your preference you can keep the nuts whole or you can roughly chop them.
BREAKFAST TRAIL MIX
It take couple of minute to make your own nut mix. Combine all the nuts, seeds and spices in a large bowl.
This is what the mix looks like combined with cinnamon, ginger and ground flaxseeds.
STORAGE
This mix lasts me about a month, and I’m the only one eating it. I store in the pantry in a glass jar. If you want to keep it for longer I suggest storing it in the fridge.
SERVING SUGGESTIONS
I mainly eat the nut mix stirred into a yogurt, yogurt and fruit or plain. If I have time I also like to let it sit for a couple of hours, but it’s not necessary.
I take it with me on holidays, too. In the picture below I enjoyed it mixed in with a yogurt and frozen raspberries. In the heat of the summer, we carry food in an insulate backpack with a frozen water bottle. And once the water defrost you can drink it to stay hydrated.
MORE BREAKFAST IDEAS
Breakfast Nut/Trail Mix
Ingredients
- 3 cups walnuts (300 grams)
- 1 ½ cups cashews (205 grams)
- 1 ¼ cup almonds (187 grams)
- 1 cup pistachios (130 grams) shelled unsalted
- ½ cup Brazilian Nuts (70 grams)
- 2/3 cup sunflower seeds (93 grams)
- 1 cup pumpkin seeds (135 grams)
- 1 cup dry unsweetened dried cranberries (140 grams)
- 1 cup flaxseeds whole (150 grams)
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
Instructions
- Ground whole flaxseed (150 grams) in a coffee grinder.
- Roughly chop Brazilian nuts; if preferred, do the same with walnuts and almonds (optional).Into a large bowl add all the nuts and spices. Stir well.
- Store in a glass jar. Use 1/3 cup per ¾ cup of yogurt, kefir or use as a topping on your favorite salad.