Pumpkin Seeds Recipe

How is it already the end of October? Time has been going so fast and then I saw last time I posted and couldn’t believe that either. So here I am! I needed to get back to this site because I forgot how I weirdly enjoy blogging…and hopefully that term hasn’t changed either since I’ve been on here.

Any who, it’s my favorite season. Pumpkins, apples, sweater weather, boots (my downfall), leaves, Halloween (#cantstandcreepy), baking and more baking. I found this yummy pumpkin recipe while perusing good ol’ Pinterest. Because where else do we go for a quick recipe check right?

What caught my eyes was the name of this recipe titled, Spiced Honey Roasted Pumpkin Seeds by Chunky Chef. The best thing is, you make it all in a CAST IRON SKILLET! Just in case you were wondering, some of my favorite meals are made in skillets. I had to share this one as it has a little kick of spice but then a yummy ingredient to help give it a sweet flavor.

If my pictures don’t do justice, I’m so sorry. It is just so good! Just in case you didn’t click the link, I’ll have the recipe below for you too. It isn’t that hard either, which is even better!

You’ll need:

2 c pumpkin seeds

2 tsp olive oil

1 tsp chili powder

1/4 tsp smoked paprika

1/8 tsp garlic powder

1/8 tsp cayenne pepper

2 1/2 TBl honey

Sea salt to taste

How Do I make It?

• Preheat oven to 325°

• Boil Seeds is water for 2-3 minutes. Drain, lay out to dry pretty well on paper towel.

• Add oil in skillet (oven safe), warm on medium heat. Add seeds and all spices until light golden brown. And honey and stir. ( Gets pretty sticky so use rubber spatula).

• Put in oven and roast for 30-40 minutes stirring every 15 minutes. She mentions to cook until crispy throughout, which I agree.

• When done, spread out on parchment or wax paper and sprinkle sea salt. Then, enjoy snacking away…and you won’t be able to stop eating them!

{:} Now is the time for change {:}

This gallery contains 11 photos.

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Ultimate Nutty Granola Clusters

I love eating granola. I could seriously go through a whole bag or container of it in one day. My favorite are the cluster kinds- it’s delicious. On top of that, I am a fan of homemade food so this was my fav.

Recently we just added a sweet new baby to the mix of our family. One of my good friends probably didn’t know this ( I call her my sista from another mista) came over and brought me a delicious jar full of this mix. I needed this recipe stat. Not only did I enjoy it, but my three year old AND my husband enjoyed it. That means, that jar was gone within a day or two…I was so bummed. Thankfully, she let me have this recipe. It is gluten-free, refined sugar free, soy free and has a grain-free option. I was excited because for me, I like to watch my sugar intake and love when there are substitutes that make it just as scrumptious. You can probably add whatever the heck you want, but this is a good start. I may have to add other things into the mix possibly.


(that picture makes me want to make another batch)

So, I wanted to share this recipe with you all too. Many people I feel are on gluten diets and sometimes it’s hard to find some real good ones. I do have a sister who does need to be on the gluten free diet for a reason and whenever there is something good, I like to share and help others out. It’s really not that difficult to make which makes it even better!!

Ultimate Nutty Granola Clusters

Makes 6 cups (eighteen 1/3 cup/75-mL servings)

Prep time: 15 minutes .   Cook Time: 38-45 minutes 


1 c. whole raw almonds

1/2 c. raw walnut halves or pieces

3/4 c. gluten-free rolled oats

1/2 c. raw buckwheat groats or gluten-free rolled oats

2/3 c. mixed dried fruit (such as cranberries, apricots, cherries, etc).

1/2 c. raw pepita seeds ( I used chia seeds)

1/4 c. raw sunflower seeds

1/3 c. shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 c. + 2 TBL pure maple syrup or other liquid sweetener ( I use raw honey)

1/4 c. coconut oil, melted

2 tsp. pure vanilla extract


1. Preheat the oven to 275° F (140° C). Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar to texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds (or chia), sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until throughly combined.

6. With a spatula, spread the granola into a 1/2 inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate he pan and bake for 18-20 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Serve the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts.