Pregnancy Friendly Rosemary Almond Snack Mix
Crunchy, savory, and deeply satisfying, this roasted nut and seed mix is exactly the kind of snack that earns a permanent spot on the counter. Almonds bring a solid hit of protein and healthy fats, while pumpkin seeds and sunflower seeds layer in magnesium, zinc, and iron — nutrients that genuinely matter when your body is working overtime. Extra-virgin olive oil ties everything together and helps the rosemary and warm spices bloom beautifully in the oven. The turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the herby, garlicky base. Cayenne is listed as optional, which is a thoughtful touch for anyone keeping spice levels in check. Everything bakes low and slow at 325°F so the seeds toast evenly without scorching, and the mix crisps up further as it cools — meaning you get that satisfying crunch in every handful. Store it in an airtight container and you've got a genuinely nourishing grab-and-go snack ready whenever hunger strikes.
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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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