Oven-Roasted Spiced Nuts and Seeds
A crunchy mix of nuts and seeds roasted with warm spices. High in fiber, budget-friendly, and perfect for mindful snacking.
PROTEIN 7g
CALORIES 200
P:E RATIO 0.3
TIME 20m
YIELD 8
P:E 0.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 cup almonds FLAVOR
1 cup walnuts FLAVOR
1/2 cup pumpkin seeds FLAVOR
1/2 cup sunflower seeds FLAVOR
1 tbsp olive oil FLAVOR
1 tsp cinnamon FLAVOR
1/2 tsp cayenne pepper FLAVOR
1 tbsp maple syrup FLAVOR
1/2 tsp sea salt FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Batching: Watch carefully in the last few minutes — nuts go from toasted to burnt quickly.
- Reheat: No reheating needed. Eat at room temperature.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 325°F. Line a baking sheet with parchment paper.
02
THE MACRO PREP
Toss nuts and seeds with olive oil, maple syrup, cinnamon, cayenne, and salt.
03
VEGGIE STEAM-SAUTÉ
Spread in a single layer on the baking sheet.
04
HIGH HEAT SEAR
Bake 12-15 minutes, stirring halfway, until fragrant and lightly toasted.
05
STEP 5
Cool completely — they'll crisp as they cool.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 cup almonds
- 1 cup walnuts
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 tbsp maple syrup
- 1/2 tsp sea salt