Crunchy Roasted Seed Mix (Printable)
A crunchy blend of seasoned, oven-roasted seeds ideal for snacking or adding texture.
# What You Need:
→ Seeds
01 - ½ cup raw pumpkin seeds (pepitas)
02 - ½ cup raw sunflower seeds
03 - ¼ cup raw sesame seeds
04 - ¼ cup raw flaxseeds
→ Seasonings
05 - 1 tablespoon olive oil
06 - ½ teaspoon sea salt
07 - ½ teaspoon smoked paprika (optional)
08 - ¼ teaspoon garlic powder (optional)
09 - Pinch of cayenne pepper (optional)
# How To Cook:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds.
03 - Drizzle olive oil over the seeds and sprinkle with sea salt, smoked paprika, garlic powder, and cayenne pepper if using. Toss thoroughly to coat evenly.
04 - Spread the seasoned seeds in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 12 to 15 minutes, stirring once halfway through, until seeds are golden and fragrant.
06 - Remove from oven and let cool completely before storing in an airtight container.
# Expert Tips:
01 -
- It comes together in just 20 minutes from start to finish, and most of that is hands-off oven time while you do other things
- The result is so crunchy and flavorful that it feels indulgent, even though it's just toasted seeds and salt
- You can eat it straight from the jar, scatter it over salads, or stir it into yogurt for instant texture and nutrition
- It's naturally vegan and gluten-free, so it works for almost every dietary preference without feeling like you're missing anything
02 -
- Stir your seeds halfway through roasting without fail. The outer edges of the sheet toast faster than the center, and one forgotten batch taught me this the hard way when half were burnt and half were pale.
- Don't rush the cooling step. I learned this by trying to eat warm seeds and biting into chewy disappointment instead of crunch. Patience here pays real dividends.
- Your oven temperature matters. Even 25 degrees too hot will scorch the sesame seeds while leaving everything else underdone. If your oven runs hot, start checking at the 10-minute mark.
03 -
- Buy your seeds from the bulk section of your market when possible. They're fresher, cheaper, and you can buy exactly the amount you need without waste.
- If you find yourself making this regularly, store raw seeds in the freezer to keep them from going rancid. Thaw them briefly before using if they're cold, as this helps them toast more evenly.