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Cinnamon Coconut Roasted Pumpkin Seed Recipe


Cinnamon Coconut Roasted Pumpkin Seed Recipe Follow Me on Pinterest

When it comes to these cinnamon coconut roasted pumpkin seeds, I seriously have to control myself. It is really easy for me to sit down and eat an entire bowl in one sitting! So, I have to portion out how much I can eat at a time to keep me from going overboard. They are just. that. good.

To me, roasting pumpkin seeds after you’ve gutted a pumpkin seems like the easiest and most natural thing to do. But, I am constantly amazed at how many people I talk to who don’t know how to do it. So, that is why I wanted to share this recipe. It’s super easy and delicious. You’ll wonder why you always threw those seeds away! The spices can always be adjusted to suit your preference. As a matter of fact, pumpkin pie spice tastes AMAZING on these as well, so if you’re in the mood, you could throw some of that in there too!

Now, a quick note. I personally soak these seeds first for 24 hours before roasting. I am not sure that it really does any good, considering that they still have the outside shell on. However, I do it just out of habit. Feel free to skip this step. Or, if you want, you can shell the pumpkin seeds (a lot of work) and then soak them like you would any other seed. Since you probably won’t be eating these all the time, it is not going to hurt to skip the soaking. It really is up to you.

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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

6 comments

  1. Sounds good! Do you consider these a low-carb snack?

    reply 

    anne labelle
    Posted 11/07/12

    • Coincidentally, I was just researching magnesium rich foods this morning b/c I’ve been getting foot cramps for about a year. Pumpkin seeds are loaded! Squash and pumpkin seeds provide 535 mg of magnesium (134% DV) per 100 gram serving, or 738mg (185% DV) per cup.

      reply 

      anne labelle
      Posted 11/07/12

    • I do — I try not to overdo it with any form of nut or seed, because they can be kind of hard to digest, plus it’s easy to eat too many! But, they have been a nice little treat. Something different :) Hope you enjoy!

      reply 

      Jessica
      Posted 11/07/12

  2. I definitely want to try this…but have always been told (not for any particular reason that I know of) that we should peel them first…which I never have time to do, hence why I never have roasted them before. But…you seem to eat the peel once roasted without any issues – so I’m assuming it is not a problem to eat the peel?

    reply 

    Andrea
    Posted 11/07/12

    • Andrea – I personally don’t have any issues eating the seeds with the outer skin still on (digestively speaking). Honestly, I’m not going to sit and peel all those seeds — that would take forever! :) I figure that I only make these once a year and it is such a small amount that I choose to save some work and leave the skins on.

      reply 

      Jessica
      Posted 11/07/12

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