Remember how I made those Pumpkin Seed & Chocolate Chip Oatmeal Cookies last week? Well, I only needed 2/3 cup roasted pumpkin seeds for the cookies, but I had about twice as many pumpkin seeds.
What to do with the rest? Make a trail mix!
Now, I should admit, I kind of botched it.
So, please ignore that I quite obviously burnt the sunflower seeds and just do as I say and not as I do (again). 🙂
The directions below, of course, are written in order to avoid burning the sunflower seeds. You know, like I did.
The good news is that I don’t really mind the taste of the burnt sunflower seeds.
Cinnamon Vanilla Pumpkin Seed Trail Mix
- 2/3 cup raw pumpkin seeds
- 2/3 cup raw sunflower seeds
- 1/2 tsp olive oil
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup raisins
Preheat oven to 400 degrees.
Spray a baking sheet with olive oil.
Spread pumpkin seeds out on baking sheet and roast for 5-7 minutes.
Pull pumpkin seeds out of the oven and place in a bowl. Add raw sunflower seeds, olive oil, vanilla, cinnamon and salt. Toss.
Spread mixture out on baking sheet and roast for 5 minutes.
Remove from oven and let cool.
Once room temperature, place in container of choice and add chocolate chips and raisins.
Shake to distribute.
Updated: I’ve added this to The Nourishing Gourmet’s Pennywise Platter Thursday. Check it out for other great recipes!