This German trail mix contains sunflower oil, a problematic inflammatory seed oil that oxidizes easily and contributes to inflammation. The original product is a simple roasted nut and seed blend, but the sunflower oil coating is unnecessary and harmful. Our DIY version eliminates the seed oil entirely, using a light coconut oil roast for enhanced flavor, and sources certified organic nuts and seeds for superior nutrition and taste.
Based on: Trail-Mix Kerne
· Makes approximately 32 servings
· Serving: 1 oz (28g) - about 1/4 cup
Why This Recipe is Seed Oil Free
Commercial Trail-Mix Kerne from Farmer often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Trail-Mix Kerne may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Raw organic peanuts
300g (about 2 cups) · Terrasoul Superfoods Organic Raw Peanuts
Primary protein and healthy fat base, providing satisfying crunch and nutty flavor
Enhances natural nut flavors and balances oils for better preservation
Instructions
Step 1. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. This low temperature prevents the nuts from burning while allowing even roasting throughout - higher temps will create bitter, acrid flavors in the oils.
Step 2. Measure all nuts and seeds precisely using a kitchen scale: 300g peanuts, 250g cashews, 180g pumpkin seeds, and 170g almonds. Place them all in a large mixing bowl. Using weight measurements ensures consistent batches and proper ratios every time.
Step 3. Gently warm 15g (1 tablespoon) coconut oil until just melted - either 10 seconds in microwave or in a small saucepan over low heat. The oil should be liquid but not hot. Drizzle over the nut mixture and add 2g (1/2 teaspoon) fine sea salt. Toss thoroughly with your hands for 2-3 minutes until every piece is lightly coated - this ensures even browning and prevents burning in spots.
Step 4. Spread the mixture in a single layer across both prepared baking sheets, ensuring nuts don't overlap. Roast for 12-15 minutes, stirring every 5 minutes with a wooden spoon. The nuts are done when they're fragrant and lightly golden - pumpkin seeds will puff slightly and cashews will develop light brown edges. Over-roasting creates bitterness and destroys healthy fats.
Step 5. Remove from oven and let cool completely on the baking sheets for 20-30 minutes before transferring to storage containers. The nuts will continue cooking slightly from residual heat, and cooling prevents condensation that can make them soggy. Taste and adjust salt if needed.
Step 6. Store in airtight glass jars or vacuum-sealed bags in a cool, dark place. Properly stored, this mix stays fresh for 4-6 weeks at room temperature or 3 months in the freezer. Serve 28g (about 1/4 cup) portions as snacks, or add to yogurt, oatmeal, or salads for extra protein and crunch.
Storage
Store in airtight containers away from light and heat. Keeps 4-6 weeks at room temperature, 3 months frozen. If nuts taste rancid or stale, discard - the healthy fats can oxidize over time.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.45
Savings53%
Higher upfront cost due to bulk organic purchasing, but dramatic long-term savings. Most ingredients cover multiple batches, making subsequent batches even cheaper at around $0.15 per serving.