
Crunchy, golden, and packed with warm spice, these roasted seeds are the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven, and the result is deeply savory with just enough smokiness to keep things interesting. A hit of lemon zest stirred in straight from the oven brightens everything up and gives the whole batch a fresh, Mediterranean lift. What makes this recipe so reliable is how naturally clean the ingredient list is — no binders, no thickeners, no additives of any kind. For anyone navigating a diet that rules out common stabilizers and gums, packaged snack mixes can be a minefield of unnecessary extras. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. The seeds crisp up beautifully as they cool, making them just as good scattered over a salad or soup as they are eaten straight from the bowl. A little fresh parsley at the end adds color and a pop of herby freshness if you have it on hand. Simple, satisfying, and endlessly snackable.
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Learn more →6 servings










Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
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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