Prebiotic Protein Trail Mix

How to Make Prebiotic Protein Trail Mix

1. 1

   Step 1: Toast the base mix

   Preheat the oven to 325°F (160°C). In a large bowl, toss the almonds, pumpkin seeds and dry-roasted edamame with the oil until lightly coated; spread in a single layer on a rimmed baking sheet. Roast for 10–12 minutes, stirring once halfway through, until the nuts and seeds are fragrant and golden. Remove from the oven and let them cool for 3–5 minutes so the warm surfaces will help the inulin adhere in the next step.

   For this step

   • 1 1/2 cupsDry-roasted unsalted almonds
   • 1/2 cupRoasted pumpkin seeds (pepitas), unsalted
   • 1 cupDry-roasted edamame (shelled)
   • 1 tbspAvocado or neutral oil (for light roasting)
   
2. 2

   Step 2: Coat with inulin and small seeds

   While the toasted pieces are still warm, transfer them to a large mixing bowl and sprinkle the chicory-root inulin powder, hemp hearts and chia seeds over the top. Toss gently but thoroughly so the inulin and small seeds cling to the warm pieces; the inulin will create a slightly tacky, even coating that helps distribute the prebiotic. Spread the mixture briefly on the baking sheet to finish cooling and avoid clumping.

   For this step

   • 2 tbspChicory-root inulin powder
   • 1/4 cupShelled hemp seeds (hemp hearts)
   • 2 tbspChia seeds
   
3. 3

   Step 3: Add crunchy prebiotic chips and chocolate

   When the coated mix has cooled to room temperature, add the chopped dried Jerusalem artichoke chips and dark chocolate chips or cacao nibs. Fold gently to combine so the fragile chips and chocolate distribute evenly without breaking. Taste and, if desired, add a light pinch of flaky sea salt to brighten the flavors.

   For this step

   • 3/4 cupDried Jerusalem artichoke (sunchoke) chips, chopped
   • 1/3 cupDark chocolate chips or cacao nibs (70% cacao)
   
4. 4

   Step 4: Cool and store

   Allow the full mix to cool completely to room temperature to prevent condensation in storage. Transfer to an airtight container or divide into individual 1/2-cup snack packs; store at room temperature for up to 2 weeks or refrigerated for up to 1 month for longer freshness.
   
5. 5

   Step 5: Serve and pair

   Portion about 1/2 cup per serving as a protein-rich, prebiotic snack on the go. For a balanced mini-meal, pair with a small container of Greek yogurt or a piece of fruit to add extra protein or carbs as desired.
   

1. Preheat the oven to 325°F (160°C). In a large bowl, toss the almonds, pumpkin seeds and dry-roasted edamame with the oil until lightly coated; spread in a single layer on a rimmed baking sheet. Roast for 10–12 minutes, stirring once halfway through, until the nuts and seeds are fragrant and golden. Remove from the oven and let them cool for 3–5 minutes so the warm surfaces will help the inulin adhere in the next step.
2. While the toasted pieces are still warm, transfer them to a large mixing bowl and sprinkle the chicory-root inulin powder, hemp hearts and chia seeds over the top. Toss gently but thoroughly so the inulin and small seeds cling to the warm pieces; the inulin will create a slightly tacky, even coating that helps distribute the prebiotic. Spread the mixture briefly on the baking sheet to finish cooling and avoid clumping.
3. When the coated mix has cooled to room temperature, add the chopped dried Jerusalem artichoke chips and dark chocolate chips or cacao nibs. Fold gently to combine so the fragile chips and chocolate distribute evenly without breaking. Taste and, if desired, add a light pinch of flaky sea salt to brighten the flavors.
4. Allow the full mix to cool completely to room temperature to prevent condensation in storage. Transfer to an airtight container or divide into individual 1/2-cup snack packs; store at room temperature for up to 2 weeks or refrigerated for up to 1 month for longer freshness.
5. Portion about 1/2 cup per serving as a protein-rich, prebiotic snack on the go. For a balanced mini-meal, pair with a small container of Greek yogurt or a piece of fruit to add extra protein or carbs as desired.