Whole 30 Rosemary Almond Snack Mix
Snacking is one of the trickiest parts of a Whole30 reset, mostly because so many grab-and-go options are loaded with added sugars, seed oils, or mystery coatings that quietly break the rules. This mix solves that problem with a short, clean ingredient list — raw almonds, pumpkin seeds, and sunflower seeds tossed in extra-virgin olive oil and roasted until golden and fragrant. Fresh rosemary, garlic powder, turmeric, and a pinch of cayenne give every handful a savory, herby kick that feels anything but boring. The low-and-slow oven temperature at 325°F lets the nuts toast evenly without burning, and that final 10-minute rest on the pan is where the real crispiness happens. Once it cools, the texture is deeply satisfying — crunchy, aromatic, and just a little earthy from the turmeric. Store it in an airtight container and you've got a compliant snack ready to go whenever hunger strikes between meals.
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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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