Eggless Rosemary Almond Snack Mix
Crunchy, aromatic, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears fast once it hits the counter. Olive oil does all the binding work here, coating the almonds, pepitas, and sunflower seeds in a fragrant blend of fresh rosemary, garlic, turmeric, and a whisper of cayenne — no egg wash or sticky coating required. That makes it a naturally egg-free option without any substitutions or workarounds, just straightforward pantry ingredients doing their job beautifully. The low-and-slow roast at 325°F coaxes out a deep, toasty flavor while keeping everything from burning, and the mix crisps up even more as it cools on the pan. A little sea salt at the end ties the whole thing together with that perfect savory finish. Make a batch on Sunday and you'll have a genuinely crave-worthy snack ready to grab all week long.
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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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