Crunchy, fragrant, and deeply satisfying, this roasted nut and seed mix is the kind of snack that makes you forget store-bought options exist. Every ingredient here pulls its weight from an anti-inflammatory standpoint — almonds and pumpkin seeds bring healthy fats and magnesium, extra-virgin olive oil adds oleic acid, and turmeric plus fresh rosemary deliver some of the most well-studied plant compounds around. The cayenne is optional, but if you like a little heat, it rounds out the flavor beautifully and brings its own benefits to the table. Baking low and slow at 325°F keeps the oils in the nuts and seeds stable, which matters when you're trying to preserve the good stuff rather than cook it away. A single stir halfway through is all it takes to get an even, golden toast without burning the seeds. Once it cools on the pan, it crisps up perfectly and stores well in an airtight container — making it easy to have a genuinely nourishing snack ready to grab all week long.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.
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