Ingredients:

  • 2 cups raw pumpkin seeds (pepitas)
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions:

  1. Rinse pumpkin seeds under cold water to remove excess pulp. Spread across a clean kitchen towel or paper towels and pat firmly until completely dry.
  2. Preheat oven to 300°F (150°C).
  3. In a small bowl, whisk together melted coconut oil, maple syrup, cinnamon, and salt.
  4. Place seeds in a large mixing bowl, drizzle with the glaze, and toss until evenly coated.
  5. Line a baking sheet with parchment paper and spread the seeds in a single layer.
  6. Roast for 20–25 minutes, stirring once halfway through, until nutty and golden brown.
  7. Allow seeds to cool on the pan for 10 minutes to let the glaze set.