Oats Free Rosemary Almond Snack Mix
Snack mixes sound simple until you start reading labels — many store-bought options sneak in oat-based clusters, oat flour coatings, or are processed on shared lines that handle oats. This version is built entirely from nuts and seeds, so you get a satisfying, crunchy mix without any of that concern. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and roasted low and slow until golden and deeply fragrant. Fresh rosemary, garlic powder, turmeric, and a hint of cayenne give every handful a savory, herby kick that feels way more grown-up than anything out of a bag. The trick is spreading everything in a single layer and stirring halfway through — that's what gets you even toasting without any burnt seeds. Once it cools on the pan, it crisps up beautifully and keeps well in an airtight container, making it a great make-ahead snack for the week.
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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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