Pescatarian Rosemary Almond Snack Mix
Crunchy, fragrant, and impossible to stop snacking on, this roasted nut and seed mix is the kind of thing you'll want to keep stocked in your kitchen at all times. Fresh rosemary and a warm blend of garlic, turmeric, and optional cayenne transform simple almonds, pumpkin seeds, and sunflower seeds into something that tastes genuinely special. A low-and-slow bake at 325°F gives everything an even, golden toast without burning, and that final cool-down on the pan is where the satisfying crunch really locks in. Every ingredient here is whole and plant-based, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. It's also the kind of snack that travels well — toss it in a jar for your bag, set it out at a gathering, or pile it on top of a salad for extra texture. Store-bought trail mixes often sneak in additives, excess sugar, or mystery seasonings, so making your own means you know exactly what you're eating.
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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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