RecipeCinnamon-Sugar Pumpkin Seeds
- Calories: 200
- Protein: 9 g
- Total Fat: 15 g
- Unsaturated Fat: 11.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 4 g
- Total Sugar: 4 g
- Natural Sugar: 1 g
- Added Sugar: 3 g
- Sodium: 125 mg
Discover the power of pepitas! These shell-less pumpkin seeds are not just a treat for the tastebuds, but also a nutritional powerhouse, boasting beneficial zinc for immunity, magnesium for headache relief, and a dynamic duo of protein and fiber to stabilize blood sugar, appetite, and mood. They shine in this cinnamon-y recipe, as well as in my spicy Chili-Roasted Pepitas. Whip up a batch and enjoy them solo, or sprinkle these crunchy gems over yogurt, oatmeal, salads, and baked goods. They even add a perfect finishing touch to soups, stews and chilis!
- Prep time
- Total Time
- • 1 cup raw pepitas
- • 1 teaspoon olive oil
- • 1½ teaspoons ground cinnamon
- • 1 tablespoon sugar
- • ¼ teaspoon kosher salt
Preheat the oven to 325˚F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the pepitas and oil and toss with a spoon to coat. Add the cinnamon, sugar, and salt and mix to combine. Lay the mixture out on the prepared baking sheet in a single layer and roast for about 10 minutes. If you’d like them a bit toastier and crunchier, remove from the oven, shake the seeds around, then put back in the oven for another 2 to 4 minutes. Watch closely so they don’t burn. Let cool and enjoy.
A serving is ¼ cup.
Looking for a savory snack? Try these Savory Roasted Pepitas!
