For those of you picking through pumpkin patches and carving away making both new and traditional designs, don’t go throwing away one of the most beneficial parts of the pumpkin – the seeds! Most people usually dig into the pumpkin, take out all of the orange strings and seeds and place it right into the trash. Next time you’re carving a pumpkin, think about stopping to save the seeds, which can definitely have its benefits and delicious aspects as well!
Pumpkin seeds may be tiny, but they are packed full of magnesium, zinc, and omega-3 properties. Best yet, these seeds can be used as the perfect afternoon snack since they are portable and require no refrigeration. My favorite way to utilize these seeds is to roast them and let me tell you, they become highly addicting!
Traditional recipes call for smothering the pumpkin seeds in butter, but why go that route when there’s coconut oil? I’m a coconut oil fanatic for all my cooking and baking and using this healthy fat when roasting your pumpkin seeds will only give you even more added health benefits. Not to mention, I’ll be making my pumpkin seeds on the sweeter side and the coconut oil compliments these flavors perfectly!
Here’s what you’ll need –
2 cups pumpkin seeds, or the amount from your pumpkin
3 tablespoons coconut oil, melted
2 tablespoons light brown sugar
2 teaspoons raw sugar
2 teaspoons cinnamon
1 pinch sea salt
- Preheat oven to 300 degrees F.
- Line a baking sheet with foil and spray with Kelapo Coconut Oil Cooking Spray.
- In a medium bowl, add in coconut oil, brown sugar, cinnamon, and sea salt. Stir well.
- Next, add in pumpkin seeds and be sure to fully coat, tossing evenly.
- Spread coated seeds onto the lined baking sheet and place into oven for about 40 minutes.
- Flip seeds occasionally to ensure all sides are baked evenly.
- Once finished, sprinkle seeds with raw sugar and stir around.
- Transfer to serving tray or bowl and enjoy!
The great thing about making roasted pumpkin seeds is that there are so many different taste combinations that you can create! I personally love them sweet, but you can opt for plain seeds, or even spicy!