Halloween has come and gone, but if you are like us, pumpkin seeds are all the rage! These coconut oil roasted pumpkin seeds are healthier than the traditional ones, and the lack of butter makes them vegan. We mixed in some sweet ingredients, but savoury is just as awesome!
Every year we make pumpkin seeds and I never get around to posting them.
Even this time I feel I am late to the party and everyone is going to be looking for holiday meals now. Oh well, these coconut oil roasted pumpkin seeds were amazing!! So crunchy, and that perfect cinnamon-sweet flavour: a nice change from the norm.
But don’t let that sweet-flavouring throw you off! You can easily go savoury here. The secret is the coconut oil. Coconut oil roasted pumpkin seeds are easy, to the point, and easily customized to your liking! So go sweet, or savoury, or both! Our one pumpkin had a huge yield of seeds, where the other was quite sad. But hey, we got enough!
Now, I am not sure if the coconut oil adds more crunch to the pumpkin seeds. I just find when I bake with coconut oil, the desserts come out lighter and so airy! And while I do love butter, there are actually some recipes I prefer without it (like homemade popcorn!) That being said, you can use butter here. I just wanted a crunchy texture, with delicious flavours. My daughter got the cinnamon idea from her teacher, so I had to spin that into my recipe somehow 🙂
Yields 2 cups
Simple and cost effective, these pumpkin seeds will surely add crunch to your life!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 cups raw pumpkin seeds, washed, dried, and pumpkin particles removed
- 2 tbsp. coconut oil, melted
- 1/2 tsp. ground cinnamon (optional)
- 1/8 tsp. ground nutmeg (optional)
- 1 tsp. brown sugar (optional)
- Preheat oven to 325F. Line a baking sheet with parchment paper or silicone mat.
- Add seeds and oil. Toss to combine. Season with spices and mix again.
- Adjust into a single layer and bake for 30-40 minutes, or until nice and crunchy, turning the seeds every 10 minutes.
- Allow to cool and store in an air-tight container.
Now that Halloween has come and gone (and for once it did not rain!!!) I can get into my Christmas recipes!! I know my American readers will be big on Thanksgiving recipes, but I cannot help but start early on Christmas cookies 🙂