Oats Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound simple, but this Mediterranean-spiced version is genuinely snackable — the kind of thing you make once and find yourself reaching for all week. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until golden, fragrant, and perfectly crisp. A hit of fresh lemon zest stirred in straight from the oven brightens everything up and makes the whole kitchen smell incredible. For anyone navigating an oat-free lifestyle, packaged snack mixes and granola-style blends are often off the table due to oat-based fillers or shared processing lines — this recipe sidesteps all of that with a clean, whole-ingredient lineup you can trust. The technique is straightforward: one bowl, one pan, and about fifteen minutes in the oven. Scatter over some fresh parsley before serving and you've got a snack that feels a little fancy without any real effort. Equally good on their own, tossed over a salad, or tucked into a lunchbox.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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