Pumpkin Seed Snacks Recipe
These healthy, delicious Pumpkin Seeds Snacks are infused with coconut flakes, lime, and turmeric—a fun little weekend project that yields tasty results. Perfect for snacking, hiking or as a breakfast replacement! Grain-free and vegan-adaptable!
How to Make the Best Pumpkin Seed Snacks
Looking for a nutritious snack that’s as satisfying as it is wholesome? These pumpkin seed snacks deliver a perfect balance of crunch, sweetness, and bright citrus flavor. Made with simple ingredients like coconut flakes, lime juice, and honey, they come together easily and taste far more indulgent than their healthy ingredient list suggests.
What makes these treats special is the combination of soaked pumpkin seeds with tropical coconut and a hint of zesty lime. The overnight soaking step is optional but worth it—it helps the seeds become more digestible and gives them a wonderful texture once baked. The honey-lime coating caramelizes slightly in the oven, creating crispy clusters that are hard to stop eating.
These snacks are perfect for meal prep since they keep well at room temperature. Toss a handful in your bag for hiking, keep some at your desk for afternoon energy, or enjoy them as a light breakfast with yogurt. They’re grain-free and easily made vegan by swapping honey for maple syrup.
Pumpkin Seed Snacks
These healthy, delicious Pumpkin Seeds Snacks are infused with coconut flakes, lime, and turmeric—a fun little weekend project that yields tasty results. Perfect for snacking, hiking or as a breakfast replacement! Grain-free and vegan-adaptable!
Ingredients
Pumpkin Seed Mixture
Honey Lime Coating
Optional Additions
Instructions
Prepare the Pumpkin Seeds
- Soak pumpkin seeds in a bowl of water on the counter overnight or for 12 hours until plumped. Strain pumpkin seeds and lay them on a kitchen towel, and pat them mostly dry.
- Preheat oven to 300°F.
- Place the pumpkin seeds in a bowl. Add coconut flakes and salt. Stir to combine.
Make the Coating and Bake
- Heat honey, lime juice and coconut oil in a small saucepan until just warm, stir to combine. Pour over the pumpkin seed mixture and gently mix. Add chia seeds or spices to taste.
- Spread out on a parchment-lined sheet pan to about ½ inch thick—press down very well and neaten the edges. Use the back of a metal spatula or use hands over another piece of parchment.
- Place in the middle of the oven for 30 minutes, checking halfway through. Turn the heat off. Let this cool completely, 3-4 hours. It will set and harden. Break apart and store in an airtight container.
Notes
- Soaking the pumpkin seeds overnight helps them sprout slightly and makes them easier to digest.
- For a vegan version, use maple syrup instead of honey.
- Store in an airtight container at room temperature for up to 2 weeks.
- Try adding a pinch of turmeric and cayenne for a savory-spicy variation.
