Seed Oil Free Rosemary Almond Snack Mix
Crunchy, aromatic, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Extra-virgin olive oil does all the heavy lifting here — it coats the almonds, pepitas, and sunflower seeds beautifully and roasts up golden without any of the refined vegetable or canola oils that sneak into nearly every packaged snack mix on store shelves. Fresh rosemary, garlic powder, turmeric, and a whisper of cayenne give each handful a savory, herby punch that feels genuinely grown-up. The low-and-slow 325°F oven keeps everything from scorching while still drawing out that irresistible toasted depth, and a final rest on the pan lets the mix crisp up perfectly as it cools. It stores well in an airtight container, making it easy to batch ahead for the week. Whether you're grazing at your desk or setting out a bowl for guests, this is the kind of wholesome, real-ingredient snack that makes you wonder why you ever reached for the bagged stuff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!