Pumpkin seed trail mix

This recipe is from my daughter, Kristin's blog. This recipe came from Martha Stewart Living.

Pumpkin Seed Trail Mix

1 cup raw pumpkin seeds
1 tbsp. extra-virgin olive oil
coarse salt
1/2 cup large unsweetened coconut flakes
1/2 cup whole almonds (toasted)
1/2 cup dried cranberries
1/4 cup candied ginger (cut into 1/4-inch pieces)

Preheat oven to 375 degrees. Combine raw pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread in a single layer. Toast, stirring halfway through, until golden, about 8 minutes. Place toasted pumpkin seeds, coconut flakes, almonds, dried cranberries, and candied ginger in a bowl. Mix to combine. Divide among jars, containers, or bags. Trail mix can be stored at room temperature for up to 2 weeks. Makes 3 1/2 cups.