A melody of fruit flavors plus coconut roasted almonds make this tropical trail mix quite the treat! Great for backpacking, too.
Before I left for Indio last month, I knew that I would need to bring some snacks with me. I’m glad that I planned ahead, because our team was stuck without breakfast for the first few days we were out there. Yikes! With this post I’ll give you some tips on what to bring with you when your options are limited.
Of course, there are a crazy amount of vegan snack bars that you can choose from, when you need to hold yourself over. I love bringing a couple in my purse when I’m flying, to replace the typical “pretzel or nuts” choices. My bars of choice are Vbars, PureFit bars (which are a lot like Power Bars) and usually Clif bars (only because they are everywhere). The good thing about these types of snacks is that they are small and easy to fit in luggage/bags.
If you have a little more room to bring stuff with you, say you’re driving to a family member’s house or something like that, I would highly suggest making foods that really only need a bit of hot water added to them. Take for example, my Portable Oatmeal Breakfast. You can pack three day’s worth of breakfast into one large jar! Plus, it’s easily customizable to your preferences.
But, what I ended up making for this trip was downright awesome. It took some time because I dehydrated most of the fruits at under 118ºF, but that’s not something that you need to do. Here we have a mix of mango, banana, tart berries and coconut roasted almonds. Crunchy, chewing and filling it’s all you want from a trail mix. Next time, I’m making a massive batch of this and adding it to granola and yogurt for breakfast, it sounds so good!
Tropical Trail Mix
- 2 Bananas Sliced into 1/4" thick rounds
- 1 Mango Peeled & Pitted, Sliced into thin strips
- 1 C . Strawberries Sliced 1/4" thick
- 1/2 C . Blueberries with 1 or 2 small holes poked into them
- 1/2 C . Raw Almonds
- 1/2 Tbsp . Unsweetened Shredded Coconut
- 1/2 Tbsp . Maple Syrup
- Pinch of Salt
- Place all of the fruit onto dehydrator screens and set temperature for 115ºF. Dehydrate the fruit for 8 hours, then flip over and dehydrate until they are mostly dry and slightly chewy.
- You could also do this in your oven at the lowest temperature setting until you have reached a desired dryness. Just make sure to line your baking sheet with parchment paper or a SilPat first.
- Preheat your oven, or toaster oven like I did, to 350ºF. Stir together the almonds, coconut, maple syrup and salt in a bowl and spread into one layer on a lined baking sheet.
- Roast the almonds for 6 or 7 minutes, then move them around with a spoon; roast for an additional 7 minutes, or until they are a dark golden brown. Be careful not to burn them.
- Once the nuts are cool, mix them in with the fruit and place in a jar with either a moisture absorber packet, or a cheesecloth lid.
This tropical trail mix is perfect for summer brunches, snacks, camping, or even dessert, if you want to top some vanilla bean ice cream with it. Or coconut ice cream!! See how quickly that went from healthy snack to sugar high? Oh boy. 😉