A savory mix of roasted nuts with sun-dried tomatoes and Italian seasonings, this Pizza Trail Mix is the ultimate snack. Vegan, gluten-free and paleo-friendly.
Hi from Brooklyn. Isaac and I are spending the weekend here to celebrate our birthdays — we’re staying with a friend and have a bunch of fun stuff planned. If you want to follow along, I’ll be sharing our adventures on Snap and Insta. (I’m eatingbirdfood on both.)
In the meantime, I have one last trail mix recipe for you to finish off Trail Mix Week. And you better believe I saved the best for last.
I actually didn’t have plans to make a pizza trail mix originally, but while whipping up the peanut butter and jelly trail mix recipe I spotted the bag of sun-dried tomatoes in the pantry and the idea immediately came to me. I’ve never seen sun-dried tomatoes used in trail mix, but I was pretty sure they would work well for a savory mix.
With the idea for a savory mix in mind, I searched my spice cabinet and was quickly drawn to spices and herbs you typically find on pizza like garlic, onion, oregano, basil and thyme. I started with those then added nutritional yeast. The nutritional yeast is critical — it gives the mix a cheesy flavor and really makes it taste like pizza! If you’re new to nutritional yeast, check out my notes about what it is and where to buy it on my Garlicky Kale Salad post.
I like pizza but I’m not usually drawn to pizza flavored things so I was expecting to like this mix, but wasn’t expecting it to be one my absolute favorites. Turns out, I was wrong. I can’t get enough of this savory mix. Everyone who’s tried it has really liked it as well. My trusty trail mix taste-tester, Alyssa, said this one was her favorite as well!
So there ya have it, if you only try one of the mixes from Trail Mix Week, I highly recommend trying this one. You won’t regret it.
Pizza Trail Mix
- 1 cup cashews
- 1/2 cup almonds
- 1/4 cup walnuts
- 2 teaspoons olive oil
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/3 cup sun-dried tomatoes, chopped into bite size pieces
- Pre-heat oven to 350°
- Mix all ingredients except sun-dried tomatoes in a large bowl. Toss to combine. Spread nut mixture on a parchment lined cookie sheet or baking stone. Bake for about 10-12 minutes. Remove from heat. Toss and let nuts cool. Add sun-dried tomato pieces to the mix and serve. Store leftovers in an airtight container.
by Brittany Mullins