I love fall and all that comes with it! The kids and I carved pumpkins yesterday. We saved the seeds like we always do and roasted them this morning after they had a chance to dry out a bit. We love this healthy, yummy treat, we look forward to making them every year. This year I thought I’d share one of our favorite recipes.
Roasted pumpkin seeds are not only tasty, they’re also really good for you. Did you know they’re great for digestion, high in fiber, protein, magnesium, iron, vitamin K, vitamin B2, copper, and contain antioxidants? What more could you ask for?
So save those seeds and roast them! This is just one of the many recipes out there, get creative, you can pretty much add any flavor you’d like. If you’re not looking for something sweet, I suggest adding some olive oil, sea salt, and nutritional yeast for a healthy popcorn-like taste!
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Cinnamon Roasted Pumpkin Seeds
- 2 cups Pumpkin Seeds
- 1 tbsp Coconut Oil
- 1 tsp Ground Cinnamon
- 1 tbsp Coconut Sugar or Sweetener of choice
- Rinse and dry pumpkin seeds
- Combine coconut oil, cinnamon, and sugar and toss in bowl with seeds
- Evenly spread seeds on a cookie sheet
- Bake seeds for 45 minutes at 300 degrees