This quick and easy, protein-packed fall trail mix recipe only uses 6 ingredients! It's a healthy gluten, grain and dairy free portable snack!
Preheat your oven to 350 degrees and line a small baking sheet with parchment paper or a silpat.
In a small bowl, toss the pecans with the olive oil. Sprinkle on the rosemary and a pinch of sea salt and toss until evenly coated.
Spread evenly on the prepared pan and bake until golden brown and "toasted" smelling - about 10-13 minutes. Let cool for a few minutes.
Once cooled, roughly chop the pecans and place them into a large bowl. Add in the remaining ingredients and toss until evenly mixed.
Store in baggies, or an air-tight container and DEVOUR!
*Dried apricots works here too!