Honey Roasted Pumpkin Seeds

This Honey Roasted Pumpkin Seeds recipe is made with raw pumpkin seeds (also called raw pepitas), sunflower seeds and chia seeds lightly sweetened with honey.  These honey roast pumpkin seeds are a completely addicting  sweet and salty combo.

Honey Roasted Pumpkin Seeds are super quick and easy to make.  All you do is toss the pumpkin, sunflower and chia seeds with a bit of honey and coconut oil, spread them out on a cookie sheet and pop them in the oven.  In 15 – 20 minutes you’ll have a healthy treat.

These crispy homemade honey roast pumpkin seeds are light and crispy, easy to make and completely addictive.

Honey Roasted Pumpkin Seeds Recipe

• Raw pumpkin seeds (raw pepitas) 
• Unsalted, raw sunflower seeds (shelled)
• Chia seeds
• Honey (brown rice syrup or date syrup will work too)
• Coconut oil
• Sea salt

Find printable recipe with the measurements below.

How To Roast Pumpkin Seeds

As far as easy healthy snacks go, you’ll love how this recipe comes together in just 15-20 minutes.

1. Preheat oven to 325 degrees
2. Heat honey and coconut oil in a medium saucepan over low heat until it melts.
3. Stir in raw pumpkin seeds (raw pepitas), sunflower seeds and chia seeds to the honey and coconut oil mix.
4. Lay the seeds evenly on a cookie sheet lined with a silpat or parchment paper.
5. Bake for 15-20 minutes, or until the seeds turn golden and light brown, stirring every 5 minutes so they evenly bake.
6. Remove from oven and let cool completely.  The seeds will stick together like brittle.  Break into desired sized pieces.
7. Store these seeds in a baggie as they do stick together.  They’re easier to break apart in a baggie rather than a jar.
8. Best eaten same day.

Looking For More Healthy Snack Recipes?

• Roasted Pumpkin Seeds
• Healthy Trail Mix
• Toffee Pecans

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Yield: Serves 6

Honey Roasted Pumpkin Seeds

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

This Honey Roasted Pumpkin Seeds recipe is made with raw pumpkin seeds (also called raw pepitas), sunflower seeds and chia seeds lightly sweetened with honey.  These honey roast pumpkin seeds are a completely addicting  sweet and salty combo.

Ingredients

• 1-1/2 cups raw pumpkin seeds
• 1/2 cup raw shelled sunflower seeds
• 3 tablespoons raw chia seeds
• 3 tablespoons honey (brown rice syrup or date syrup will work too)
• 1 1/2 tablespoons coconut oil
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 325 degrees
2. Heat honey and coconut oil in a medium saucepan over low heat until it melts.
3. Stir to blend
4. Remove from heat
5. Add the pumpkin seeds, sunflower seeds and chia seeds to the honey and coconut oil mix.
6. Using a silicone spatula, stir to blend the seeds until evenly coated.
7. Lay the seeds evenly on a cookie sheet lined with a silpat or parchment paper.
8. Bake for 15-20 minutes, or until the seeds turn golden and light brown, stirring every 5 minutes so they evenly bake.
9. Remove from oven and let cool completely. Will stick together like brittle. Break into desired sized pieces.
10. Store these seeds in a baggie as they do stick together. They're easier to break apart in a baggie rather than a jar.
11. Best eaten same day.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 642mgCarbohydrates: 24gFiber: 7gSugar: 9gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.