Fall Snacks Recipe

I just whipped up this roasted pumpkin seed mix that’s loaded with cinnamon and maple syrup, and even though I kinda messed up a bit on the timing at first, the end result was super crunchy, sweet, and totally perfect for a cozy fall day.

I love fall snacks. My recipe uses raw pumpkin seeds and mixed nuts drizzled with olive oil and maple syrup.

I think the dash of cinnamon, nutmeg, a pinch of salt, dried cranberries and shredded coconut give it a boost of healthy fats and protein which is great for energy.

Ingredients

• Raw pumpkin seeds gives plenty of protein and fiber for long lasting energy.
• Olive oil add a rich healthy fat and gives a fruity smooth flavor.
• Maple syrup gives a natural, subtle sweetness that balances its savory notes.
• Ground cinnamon provides a warm spice kick, perfect for fall treats we all love.
• Mixed nuts offers protein, crunch, and a medley of essential nutrients for snacks.
• Dried cranberries adds a tangy burst and chewy texture for extra flavor fun.
• Unsweetened shredded coconut gives a light tropical taste and a subtle crunch.

Ingredient Quantities

• 2 cups raw pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 cup mixed nuts (almonds, pecans, walnuts)
• 1/2 cup dried cranberries
• 1/4 cup unsweetened shredded coconut

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, toss the raw pumpkin seeds with olive oil, maple syrup, ground cinnamon, salt, and ground nutmeg until they are evenly coated.

3. Spread the coated pumpkin seeds out on the prepared baking sheet in a single layer so they roast evenly.

4. Roast the pumpkin seeds in the oven for about 10 minutes, stirring once halfway through to help them toast well.

5. After 10 minutes, add in the mixed nuts, dried cranberries, and unsweetened shredded coconut, mixing them gently with the seeds on the tray.

6. Return the tray to the oven and roast everything together for another 5-7 minutes; keep a close eye on it so nothing burns.

7. Once the snacks are nicely toasted and fragrant, take out the tray and let it cool for a few minutes.

8. Stir the mixture a bit while it cools to allow any extra maple syrup or spices to spread out evenly.

9. Taste a few pieces and if needed, sprinkle a tiny bit more salt for extra flavor.

10. Transfer the cooled mix to an airtight container and enjoy your fall snacks, they’re perfect for munching on during a chilly day.

Equipment Needed

1. Oven – You’ll need an oven capable of reaching 350°F.
2. Baking Sheet – Make sure you have one that’s big enough for spreading the mix in one layer.
3. Parchment Paper – This is used to line your baking sheet, so the mix won’t stick.
4. Large Bowl – You’ll use this for tossing the pumpkin seeds with oil, syrup, spices, etc.
5. Measuring Cups and Spoons – For accurately measuring seeds, oil, spices, and other ingredients.
6. Mixing Spoon or Spatula – Needed for stirring the pumpkin seeds and later mixing in nuts, cranberries, and coconut.
7. Timer – It’s important so nothing burns during the roasting process.
8. Airtight Container – For storing your snack mix once it’s cool.

FAQ

• Q: How long do I bake the seeds? A: Bake the pumpkins seeds at 350°F for about 15-20 mins till they are lightly golden and crunchy.
• Q: Can I swap out the nuts? A: Yeah, if you’re not into pecans or walnuts, you can use any other nuts you like, just be sure to adjust the mix to keep the texture similar.
• Q: What if I dont have maple syrup? A: You can substitute with honey or another sweetener, but the flavor might change a bit so use a little less to avoid overly sweet mix.
• Q: How should I store the leftovers? A: Keep them in an airtight container at room temperature, and they should stay fresh for about a week.
• Q: Can I add extra spices? A: Sure, feel free to add a pinch of ginger or even a little clove if you want a spicier twist on the classic fall flavors.

Fall Snacks Recipe Substitutions and Variations

• If you don’t have raw pumpkin seeds, try using raw sunflower seeds, they give a similar crunch and nuttiness.
• If olive oil ain’t what you wanna use, avocado oil is a great substitute and it’s also healthy.
• If you run out of maple syrup, honey works pretty well, just use the same amount for that sweet kick.
• If you’re not into mixed nuts or don’t have them, try swapping with an extra 1/2 cup of lightly roasted pepitas or even cashews.
• If dried cranberries are too tart for you, dried cherries are a nice alternative that still gives you a bit of sweetness.

Pro Tips

1. Make sure you preheat your oven to 350°F before you even start measurin out your ingredients because if your oven isn’t hot enough then your seeds and nuts might not toast evenly. I’ve found that giving the tray a little rotation halfway though can really help if your oven tends to have hot spots.

2. When you mix all the spices in with the pumpkin seeds, don’t be afraid to add a smidge more salt or cinnamon if you think it needs an extra punch. Sometimes I like to taste a little bit before I finish roasting the other ingredients to see if it meets my flavor levels.

3. Be careful when tossing in the cranberries and nuts for the second roast. They’re more delicate than the pumpkin seeds so if you leave them in the oven too long they can burn really fast. Personally, I sometimes even remove the tray a minute early and stir everything really well to avoid any burnt bits.

4. If you want an extra little crunchy twist, try spreading everything out in a single layer really well on the tray instead of clumping them up. Getting that even spacing makes it way easier for each piece to roast just right.

5. Finally, after you’ve taken it out of the oven, let it cool in the tray for a few minutes but give it another stir before you pop it into an airtight container. This little extra step spreads any leftover maple syrup and spices around even more, making your snack taste even better later on.