Cinnamon Free Rosemary Almond Snack Mix
Savory, herby, and satisfying in a way that most packaged snack mixes never quite manage, this roasted blend of almonds, pumpkin seeds, and sunflower seeds is the kind of thing you'll find yourself reaching for all week. Fresh rosemary does the heavy lifting here, paired with garlic powder, turmeric, and a touch of cayenne for a warmth that builds without overwhelming. For anyone navigating a sensitivity to cinnamon, store-bought trail mixes and roasted nut blends can be a minefield — that spice has a way of sneaking into "savory" products more often than you'd expect. Making your own batch at home means you control every single ingredient, and this lineup is clean and straightforward. A low oven and a single stir halfway through is all the technique you need; the real magic happens during those last few minutes when the seeds turn golden and the rosemary blooms into something almost floral. Let it cool fully on the pan and it crisps up beautifully — perfect for snacking straight from the container or scattering over a salad.
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Learn more →Ingredients
6 servings
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
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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