Optional: Toast the Nuts (5-10 minutes): Preheat your oven to 350°F (175°C). Spread the almonds, cashews, and pumpkin seeds on a baking sheet in a single layer. Toast in the oven for 5-10 minutes, or until lightly golden and fragrant. Keep an eye on them to prevent burning. Remove from the oven and let cool.

Mix Ingredients: In a large mixing bowl, combine the toasted nuts (if using), dried cranberries, chopped apricots, and dark chocolate chips (if using). If you prefer your trail mix sweeter, you can drizzle honey or maple syrup over the mixture and sprinkle with cinnamon.

Stir: Gently toss all the ingredients together until well combined. Make sure the honey or maple syrup coats the ingredients evenly for sweetness.

Store: Transfer the trail mix to airtight containers or resealable bags for storage. Keep in a cool, dry place for up to two weeks, or store in the refrigerator for longer shelf life.

Enjoy: Pack your homemade trail mix in small bags or containers for on-the-go snacking, hiking trips, or as a tasty addition to your lunchbox.