Maple Meringue Trail Mix

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon

This recipe is perfect for hiking, camping, snacking, tv/movie watching, breakfast on a bad day and after dinner snacking any day. I love it with yoghurt and fresh berries as a breakfast parfait. Kind of a granola on crack!!

Inspired by:

recipe updated Jun 8, 2020


  • Egg white icon
    Egg white
    2 (about 60 g)
  • Maple syrup icon
    Maple syrup
    30 g (about 1 ⅜ tbsp)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (about 11 g)
  • Sea salt icon
    Sea salt
    1 tbsp (about 19.5 g)
  • Ground cardamom icon
    Ground cardamom
    1 tsp (about 2 g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 2.65 g)
  • Cayenne pepper icon
    Cayenne pepper
    1 tsp (about 2.15 g)
  • Shredded coconut icon
    Shredded coconut
    10 g (about 10)
  • Rolled oats icon
    Rolled oats
    50 g (about ¼ cup)
  • Dried cranberries icon
    Dried cranberries
    300 g (about 2 ¾ cups)


  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 140°C
  2. Line a clean baking sheet with parchment paper then set aside
  3. Add egg white to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Whisk - approx 5 min, 37°C, speed 3
  6. Then add maple syrup and vanilla bean paste to the TM5 bowl
  7. Whisk - approx 2 min, 50°C, speed 3
  8. Then add sea salt, ground cardamom, ground cinnamon, ground cinnamon, cayenne pepper, shredded coconut and rolled oats to the TM5 bowl
  9. Mix - approx 12 sec, dough
  10. Transfer content of TM5 bowl to baking sheet
  11. Spread evenly
  12. Bake - 30 min, 140°C
  13. Remove tray from oven to break the mixture into pieces
  14. Bake - 30 min, 140°C
  15. Leave in turned off oven for around 20 minutes longer
  16. Mix in dried cranberries to the baking sheet
  17. Store in plastic container
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