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Oat, Almond & Raisin Trail Mix

Serves 4 (one-quarter of the mix)

17 min prep/cook

Ingredient allergen flags: Tree nuts (almonds)

Check actual labels and cross-contact. Allergen guidance and swaps

A dry travel snack can sit alongside water and fruit when a cooler is impractical.

AI-generated illustration of Oat, Almond & Raisin Trail Mix, showing the base recipe

Ingredients

  • 1 cup (80 g) rolled oats
  • 1 cup (120 g) dry-roasted unsalted almonds
  • 1/2 cup (80 g) raisins

Method

  1. Heat oven to 325°F. Spread oats on a tray; toast 10-12 minutes, stirring once. Cool completely.
  2. Mix oats with almonds and raisins. Divide evenly among four dry containers.

Allergy / dietary substitutions

Almond: replace with the same weight of tolerated roasted pumpkin seeds. Check seeds, oats and raisins for your allergens and cross-contact.

Training-day additions

Add milk or yogurt when refrigeration is available.

Store / pack

Keep airtight in a cool, dry place and use within 1 week for this small batch. Discard if damp or spoiled.

Approximate nutrition / serving

320 kcal · Protein 10 g · Carbohydrate 35 g · Fat 17 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Check oat packaging for your allergens; for celiac disease use a suitable gluten-free product. Check nut packaging for other nuts, peanuts and shared-equipment information.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 cup (80 g) rolled oats — USDA SR Legacy FDC 169705; 80 edible g
  • 1 cup (120 g) dry-roasted unsalted almonds — USDA SR Legacy FDC 170158; 120 edible g
  • 1/2 cup (80 g) raisins — USDA SR Legacy FDC 168165; 80 edible g
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