Dairy Free Rosemary Almond Snack Mix
Crunchy, savory, and deeply aromatic, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and layered with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until perfectly golden. Because every ingredient here is naturally plant-based, there's no need to scrutinize labels for hidden butter or dairy-based coatings — just wholesome pantry staples doing all the heavy lifting. The olive oil acts as the binder that helps every spice cling to every nut and seed, so you get bold flavor in each handful rather than a pile of naked almonds with seasoning at the bottom of the bowl. A single stir halfway through baking and a short cool-down on the pan is all it takes to land that satisfying crunch. Keep a batch in an airtight container and you've got a genuinely craveable snack ready for desk drawers, road trips, or afternoon slumps.
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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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