Baked Pear Trail Mix & Granola: a simple vegan, gluten-free snack and breakfast

# What this recipe is

Baked Pear Trail Mix & Granola is a baked snack/granola that uses fresh diced pears mixed with oats, whole nuts and seeds, and a simple almond-butter–maple-syrup binder. It's labeled vegan and gluten-free (use certified gluten-free oats) and is designed to work as a grab-and-go hiking snack, lunchbox addition, or a crunchy topping for plant-based yogurt, cereal or sorbet.

# Why pears matter here

# Ingredients and nutrition highlights

Core ingredients (single-batch quantities):

• 2 small pears, unpeeled (about 2 1/2 cups finely diced into 1/2-inch pieces)
• 1 tsp lemon juice
• 1/4 cup smooth natural almond butter
• 3 tbsp pure maple syrup
• 1 tsp vanilla
• 1 tbsp water
• 2 cups old-fashioned oats, gluten-free
• 1 cup whole raw almonds
• 1 cup whole raw cashews
• 1 cup raw sunflower seeds
• 1 tbsp ground cinnamon

Nutrition per 1/2-cup serving (as provided): roughly 229 calories, 18 g fat, 11 g protein, 29 g carbohydrates, 5 g fiber, 6 g sugar, 23 mg sodium, 3 g saturated fat.

# Method in plain steps

1. 1Preheat oven to 275°F.
2. 2Dice pears into 1/2-inch pieces and toss with 1 tsp lemon juice.
3. 3Whisk almond butter, maple syrup, vanilla and water until smooth.

1. 1Spray a baking sheet with nonstick spray and spread mixture evenly.
2. 2Bake in center of oven about 1 hour, stirring every 15 minutes, until golden brown and most pear moisture is removed—pears should be slightly dried but still soft.
3. 3Cool completely, then transfer to an airtight container.

# Yield and timing

• Yield: about 8 cups total, or 16 servings of about 1/2 cup.

# Storage and food-safety notes

Because the recipe includes fresh pears, store the granola in the refrigerator and use within one week. It can be frozen for up to 6 months. The author suggests quart-size mason jars for storage and notes the mix disappears quickly.

# Uses and serving ideas

• Eat on its own as a snack for hiking, lunchboxes or travel.
• Sprinkle over plant-based yogurt, cereal, fruit or sorbet.
• Substitute for cereal or muesli in other recipes (example: a peach yogurt parfait).

# Ingredient swaps and variations

• Nuts/seeds: swap walnuts for almonds or pumpkin seeds for sunflower seeds.
• Nut butter: peanut butter can replace almond butter.
• Flavoring: stick with cinnamon or add other warm spices to taste.

# Practical tip

Let the granola cool completely before storing to help clusters set. Because of the fresh fruit, chilling rather than room-temperature storage is required.