Yield: Makes 3 cups
1 cup raw pumpkin seeds
1/2 cup almonds, chopped
1/3 cup walnuts
1/3 cup pecans
1 tablespoon coconut oil, melted
1 1/2 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 cup unsweetened large coconut flakes, lightly toasted*

Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, toss the pumpkin seeds, almonds, walnuts, and pecans with the coconut oil, maple syrup, cinnamon, ginger and sea salt until evenly coated.
Spread the nuts and seeds in an even single layer on the lined baking sheets. Bake, stirring several times with a spatula or wooden spoon, until just golden, about 30 to 35 minutes.
Cool the nuts completely on the pan, then add the toasted coconut flakes and toss to combine. Store cooled trail mix in an airtight container at room temperature.

*To toast coconut flakes, preheat oven to 325°F. Spread the coconut flakes out in a single layer on a baking sheet, lined with parchment paper, and bake for 5 to 10 minutes until lightly golden. Make sure to check the flakes often so they do not burn.