Snack Recipe- Cinnamon Roasted Pumpkin Seeds

I promised I wouldn’t waste any of the pumpkins we got for Halloween and this is the last of them! I’ve always liked pumpkin seeds when I’ve had them on the top of salads or soups but I’ve never used them to cook/bake with before so I thought this recipe for cinnamon roasted pumpkin seeds would add the perfect crunch to my porridge in the morning! 


Makes 10 servings 

3 tbsp Butter, melted
1 tsp Ground Cinnamon
1/4 tsp Salt 
178g Pumpkin Seeds, rinsed and dried 
2 tbsp Granulated Sugar 

First of all, preheat the oven to 150C/ 130 Fan/ Gas Mark 2. I kept my pumpkin seeds in an air-tight container to dry out a bit before this but if you’re taking them straight from the pumpkin then rinse all the pulp from them and allow them to dry on a tea-towel, I put a second tea-towel over the top of them and gently pressed to take some of the moisture out a bit quicker. There’s no time limit to this just make sure they aren’t damp. 

To make your coating, mix butter, cinnamon, and salt together in a medium sized bowl until combined. 

Once the mixture is fully combined over the seeds, spread the seeds out evenly on a baking tray, we want to make sure it’s in one single layer as best we can so each seed has a chance of cooking evenly. 

Now bake in the oven for 40 minutes, I checked on them every 10 minutes giving them a stir around and flattening out again to make sure each seed and each side gets a good bake! 

Once your seeds are crispy, take them out of the oven and sprinkle the granulated sugar over the top of the seeds and mix around to coat evenly; I put them in an air-tight box at this point and just shook them around. 

And that’s the whole process! These tasted a lot better than I expected them to once you add that finishing touch of sugar. I add just a small handful on top of my porridge every morning with some honey and it has such a crunchy and roasted taste to an otherwise bland porridge. 

You could use them for toppings on just about anything; stir fry’s, porridge, muesli, and anything else you can think of! They’re full of protein and vitamins as well as being a really easy snack when you want to add that little extra something to your breakfast.
Using the seeds was the last part of my pumpkins, so I can well and truly say they weren't wasted! If you still have any seeds or even a pumpkin leftover that isn’t all mushy then maybe try taking the seeds out and making an easy last-minute snack! 

H x